Three Cheese Chicken And Penne


1 lb. boneless, skinless chicken breasts, cut into small pieces
2 tablespoon olive oil
2 jars pasta sauce
1 – 16 oz. box penne pasta
1 – 15 oz. container ricotta cheese
2 cups mozzarella cheese (divided)
1/2 cup parmesan cheese
1 cup frozen, chopped spinach – thawed & drained
1 egg


Cook chicken in olive oil in large skillet until cooked through. Add pasta sauce. Meanwhile, cook and drain pasta. Combine ricotta, 1 cup mozzarella, parmesan, spinach, and egg.

In greased 9 x 13 pan, spread 1 cup sauce/chicken mixture. Layer on 1/2 of the cooked pasta. Spread half of the cheese/spinach mixture over pasta. Top with half of remaining sauce/chicken mixture. Repeat layers. Cover and bake at 350 for 40 minutes. Top with remaining 1 cup mozzarella. Bake 5 minutes longer. Remove from oven and let stand for 5 minutes.

Copyright © 2011 - Rebecca Evans and Die, Food Dye! All rights reserved.
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