s Baked Chicken Spinach Pasta (Chicken Florentine) - The Kim Six Fix
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Baked Chicken Spinach Pasta (Chicken Florentine)

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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.

Add pasta to tomato mixture (you may need to move to larger bowl) and stir in 1/4 cup cheese. Spoon into lightly greased 13 x 9 inch baking dish.

 Sprinkle with remaining 1/4 cup cheese. Bake at 350 degrees for 20 minutes.

 The cheese should have completely melted when it comes out of the oven. 

I served mine with a garnish of Parmesan and the kids ate it right up. 

Here are some other Foster Farms Chicken Recipes You May Like: 

Grilled lemon chicken and asparagus skewers

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