• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
The Runaway Spoon

The Runaway Spoon

Creative recipes with a Southern slant

  • Home
  • The Runaway Spoon Store
  • Contact Us

Italian Chicken, Pasta and Tomato Bake

September 4, 2016 by The Runaway Spoon Leave a Comment

Italian Chicken, Pasta and Tomato Bake

I’m not presenting here a recipe that is going to change lives or set the culinary world on fire. But this is the time of year for basics, as we move from the easy days of summer to the frantic start of a new school year and as the fresh summer produce fades before the autumn bounty begins. It’s a great time to gather around the table for a satisfying meal, but not such a great time to spend hours in the kitchen or doing the dishes. A cutting board, a pot and a baker is all you need to put a meal on the table that anyone can enjoy. Fresh with spinach and herbs, hearty with pasta and chicken, rich with tomatoes and cheesy with mozzarella, this is a great, lighter make-ahead meal.

You could easily substitute Italian sausage for the chicken, or add more herbs or some red pepper flakes for a little kick. Whole wheat pasta works well and frozen chopped onions are a simple way to cut a little work from the recipe. Keep these ingredients handy and your close to a cozy family dinner anytime.

Italian Chicken, Pasta and Tomato Bake
2016-08-30 14:00:29
Serves 6
Save Recipe
Print
Ingredients
  1. 12 ounces cavatappi or fusilli pasta
  2. 3 Tablespoons olive oil, divided
  3. 3 chicken breasts
  4. 1 (10 ounce) package frozen chopped spinach, thawed
  5. 1 small white onion, diced
  6. 3 cloves garlic, minced
  7. 1 (28 ounce) can diced tomatoes
  8. 3 Tablespoons tomato paste
  9. ¼ cup finely chopped basil
  10. 2 Tablespoons finely chopped oregano
  11. salt and pepper
  12. 1 (about 4 ½ ounce) ball fresh mozzarella
  13. 1 cup finely grated parmesan cheese
Instructions
  1. Cook the pasta in a large pot of well salted water according to the package directions. Drain the pasta in a colander, then stir through 1 Tablespoon olive oil to keep the past from sticking together.
  2. While the pasta is cooking, cut the chicken into small bite sized pieces. Put the thawed spinach in a clean tea towel and ring out most of the moisture. When the pasta is done, return the pot to medium heat and pour in 2 Tablespoons olive oil. Add the onion, and when it begins to soften and turn glossy, add the chicken and cook, stirring, until it begins to turn opaque. Add the garlic and cook for a few minutes, then pour in the tomatoes and add the tomato paste, spinach, basil and oregano. Stir until everything is combined and well distributed (pay particular attention to the spinach – it tends to clump together). Cover the pot and cook for about 5 minutes. Remove the pot from the heat and stir in the drained pasta, about 1 ½ teaspoons of salt and generous grinds of black pepper until the noodles are coated and everything is well distributed. Spread the pasta in a well-greased 9 by 13-inch baking dish and leave to cool slightly.
  3. When the pasta has cooled, tear the mozzarella into small pieces and tuck it down into the pasta evenly throughout the casserole and leave some peeking out of the top. Sprinkle over the grated parmesan. The casserole can be cooled, covered and refrigerated at this point up to one day.
  4. When ready to serve, preheat the oven to 350 degrees. Bake the casserole until heated through and the cheese is melted, about 20 minutes.
The Runaway Spoon https://therunawayspoon.com/

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

Filed Under: Chicken, Fruit and Vegetables, Meat Poultry Seafood, Uncategorized Tagged With: chicken, mozzarella, parmesan, pasta, spinach, tomatoes

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

More from The Runaway Spoon

  • Fruit and Vegetables
  • Vegetables
  • Fruit
  • Farmers Market
  • Snacks And Starters
  • Southern Specialties
  • Breakfast And Brunch
  • Sweets
  • Meat Poultry Seafood
  • Holiday Cooking

More to See

Garlic Custard and Confit Tomato Charcuterie Board

March 19, 2023 By TheRunawaySpoon

Ricotta Balls in Tomato Sauce

March 12, 2023 By TheRunawaySpoon

Footer

I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Search

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Menu

  • Home
  • The Runaway Spoon Store
  • Contact Us

Copyright © 2023 The Runaway Spoon