Spinach and Chicken Mastaccioli Casserole

By MKMILLION

Ingredients

• 10 ounces uncooked mostaccioli (tubular pasta)
• 2 10 ounce packages frozen chopped spinach, thawed
• 2 teaspoons vegetable oil
• 2/3 cup onion, chopped
• 2 large cloves garlic, minced
• 1 pound boned and skinned chicken breast, cut into 1" pieces
• 2 14.5 oz cans no salt added tomatoes, undrained and coarsely chopped
• 3 tablespoons no salt added tomato paste
• 1 1/4 teaspoons dried whole basil
• 3/4 teaspoon dried whole oregano
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1/2 cup grated parmesan cheese

Preparation

Step 1

1. Cook mostaccioli according to package directions, omitting salt and fat. Drain. Squeeze spinach until barely moist.
2. Coat a large nonstick skillet with cooking spray; add oil and place over medium-high heat until hot. Add onion and garlic; saute until tender. Add chicken and cook just until it loses pink color, stirring constantly. Stir in tomatoes and next 5 ingredients; bring to a boil. Reduce heat and simmer uncovered for 5 minutes, stirring occasionally.
3. Combine pasta, spinach, chicken mixture and 1/4 cup of cheese and stir well. Spoon into a 13x9x2 inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheese.
4. Bake at 350 for 20 minutes.