This is one of my favorite go-to weeknight meals (and actually, what we’re having for dinner tonight) because it’s so easy to throw together. You only need a few ingredients, most of which you probably already have on hand…and, since we never finish off a whole pan ourselves, we always have plenty of leftovers. It’s also a great dish to serve to company, or to bring to a potluck! Give it a try sometime this week.
- 1 (16 oz) box regular or whole wheat penne pasta
- 2 chicken breasts
- 6 ounces fresh baby spinach leaves
- 1 tsp basil
- 1 tsp oregano
- 1 tsp rosemary
- 1 (24 oz) jar tomato sauce
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese, divided
Preheat the oven to 375 degrees. Grease a small baking dish, and bake the chicken 25-30 minutes or until it is no longer pink in the center. Cut into bite-sized pieces, and then shred using a fork.
At the same time, cook the pasta according to package directions.
When finished cooking the pasta, add the spinach into the hot water with the pasta and stir just until the spinach wilts. Pour the pasta and spinach into a colander to strain.
Pour the sauce into a large pot, and add the spices. Simmer over low-medium heat. Add in the shredded chicken and stir until well-combined.
In a large bowl, combine the chicken and pasta mixtures with half the mozzarella and Parmesan cheeses.
Pour into a greased 9×13″ baking dish, and sprinkle with the other halves of the cheeses.
Bake 20 minutes or until heated through.