cheesy chicken and pasta

Although this recipe says it yields 6 servings, it's best to double it.

Ingredients

8 oz. Penne pasta
10 oz. Frozen chopped spinach
2 Boneless, skinless chicken breasts
1 tItalian seasoning
1 t Minced garlic
1/4 t Black pepper
2 C Spaghetti sauce
15 oz Low sodium canned diced tomatoes
2 oz Lowfat cream cheese
1 C Shredded mozzarella cheese

Preparation

Step 1

Assembly Directions:
Cook penne until aldente (slightly chewy). Drain and set aside. Defrost
frozen spinach and squeeze to remove liquid. Set aside. Cut chicken
into bite sized pieces. Spray a skillet with cooking spray. Add chicken,
Italian seasoning and garlic. Cook over medium heat until chicken
is no longer pink in the center. Stir in the spinach and remaining
ingredients. Cook until cheeses are melted. Remove from heat and
cool.

Freezing Directions:
Place the chicken mixture in a freezer bag or container. Remove
excess air and seal. Place the aldente pasta in a freezer bag or
container. Remove excess air and seal. If the 2 components of this
recipe are in freezer bags, place the 2 bags inside of one larger bag to
keep them together and label the outer bag.

Serving Directions:
Thaw both bags. Spray a 9x13 pan with cooking spray. In a large mixing bowl, combine chicken mixture and pasta. Stir to mix. Pour into 9x13 pan. Bake covered for 30 minutes or until bubbly.

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