Total Time: 1 HR. 15 Min's Prep Time: 15 Min's Cook Time: 1 hr Serves
6
Ingredients:
8 ounces uncooked rigatoni pasta
1 tablespoon olive oil 1 cup finely chopped onion (about 1 medium)
1 (10 ounce) package frozen chopped spinach, thawed (I used 10 oz. fresh baby spinach leaves, chopped)
3 cups cubed cooked chicken breasts (I used chopped rotisserie chicken from the grocery deli)
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1 (8 ounce) container chive & onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded mozzarella cheese
Directions:
1. Prepare rigatoni according to package directions.
2. Meanwhile, spread oil on bottom of an 11x7" baking dish;
add onion in a single layer. Bake at 375 degrees for 15 minutes or just until
tender. Transfer onion to a large bowl and set aside.
3. Drain thawed spinach well, pressing between layers of paper
towels.
4. Stir rigatoni, spinach, chicken and next 4 ingredients into
onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with
shredded mozzarella cheese.
5. Bake, covered, at 375 degrees for 30 minutes; uncover and bake
15 more minutes or until bubbly.
This was good. I did not do step two. I used green onion instead of regular onion.
My energy level is a little better
today. I still have a long way to go for
me to be getting back to me. My asthma
is still bad. Peek flow is still
low.
I am working tomorrow and
Saturday.
Robin and her boy friend are going to
try and quit smoking. I am praying that
they will make it. She needs to live a
long life for her sons.
Mom will not be coming over
Saturday. I am still not up for it. She has been hurting real bad. How sad to be in such pain!!!
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