Chicken Recipes - Spinach & Chicken Pasta Casserole

Spinach &; Chicken Pasta Casserole

     10 oz uncooked mostaccioli
     10 oz frozen chopped spinach, thaw
      2 t  vegetable oil
    2/3 c  chopped onion
      2 ea cloves garlic, minced
      1 lb chicken breast*
      2 cn tomatoes, (14 1/2 oz)**
      3 T  tomato paste
  1 1/4 t  dried whole basil
    3/4 t  dried whole oregano
    1/4 t  salt
    1/4 t  crushed red pepper
    1/2 c  grated Parmesan cheese***
 
*Boned, skinned and cooked, cut into 1-inch pieces.
**Undrained and coarsely chopped.
***Divided.
Cook pasta according to package directions, omitting salt and fat. Drain.

Place spinach on paper towels; squeeze until barely moist.

Coat a large nonstick skillet with cooking spray; add oil, and place over medium high heat until hot. Add onion and garlic; saute until tender. Add chicken; cook just until chicken looses its pink color, stirring constantly. Stir in tomatoes and next 5 ingredients; bring to a boil.

Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.

Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a bowl; stir well.

Spoon into a 13x9x2 inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheese.

Bake at 350 for 20 minutes.