Baked Chicken Spinach Pasta (Chicken Florentine)

Posted by The Kim Six Fix on 9:44 PM in Food Poultry
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I made this recipe for my family the other night because I had a bag of baby spinach that was going to go bad. Most chicken and spinach recipes are cream based.. but I wanted a more healthy alternative. Here is my version of Chicken Florentine, which is usually made in a sauce pan. This version is baked instead, and is a great low-fat way to sneak in some spinach into my picky eater's diets.

Baked Chicken Spinach Pasta (Chicken Florentine)

10 oz. rigatoni or mostaccioli (or any tubular pasta)
2 tsp. oil
2/3 c. chopped onion
2 lg. cloves garlic, minced
1 lb. boned, skinned chicken breast, cut in 1 inch pieces
1 (30 oz) can crushed tomatoes (Italian seasoning is best)
2 cups (1 bag) fresh baby spinach, washed and chopped (or 1 10 oz. pkg. frozen)
2 Tbsp chopped fresh basil (or 2 tsp. dried)
3/4 tsp. oregano
1/4 tsp. salt
1/4 tsp. crushed red pepper (optional)
1/2 c. grated Parmesan cheese

Cook mostaccioli according to package directions; drain. While the pasta is cooking, saute onion and garlic in large skillet until soft. Add chicken; cook just until chicken loses its pink color, stirring constantly.

Stir in tomatoes; bring to a boil. Add spices and spinach Reduce heat and simmer, uncovered, about 5 minutes (or enough time to wilt spinach), stirring occasionally.