Chicken Spinach Artichoke Pasta Bake

http://tideandthyme.com/chicken-spinach-artichoke-pasta-bake/



Ingredients:

16 oz of rigatoni pasta
1 jar of Alfredo pasta sauce
3 cups cooked chicken, roughly chopped or shredded
1 package of frozen chopped spinach, drained (you may only want to use about half of the package)
1 14 oz can of artichoke hearts, drained
8 oz mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
kosher or sea salt
1/2 tsp black paper

Directions:

Preheat oven to 400º

Spray a 2 quart baking dish with non-stick spray and set aside. 

Cook pasta according to directions (cook about 7 minutes).  Drain and return to pot. 

Add the sauce, chicken, spinach, artichokes, 1 tsp salt and pepper to the pasta. Stir to combine. Add salt and pepper if necessary. 

Pour half of the pasta into the baking dish.  Top with half of the mozzarella and half of the Parmesan. Add the remaining pasta and top with the remaining cheese. 

Cover with foil and bake for 30 minutes.  Remove from oven.  Take off the foil and return to oven.  Turn on the broiler for 3 minutes or so, until the cheese is browned and bubbly. 


Source: Tide and Thyme

Tuscan Pasta

Ingredients

4 Tablespoons butter
4 garlic cloves, minced
1/2 teaspoon dried basil
8 ounces cream cheese, softened and cut into small cubes
8 ounce jar of sun-dried tomatoes, rinsed, drained and chopped
2 cups milk
2 cups Parmesan cheese, grated 
1/2 teaspoon black pepper
1/2 teaspoon salt, or more if needed
optional: fresh diced tomatoes and chopped basil

Directions:

Cook noodles according to package.  Drain and drizzle with olive oil and set aside. 

In a medium skillet, melt the butter over medium heat.  Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn.  Stir in the basil.  Add the cream cheese, stirring with a whisk until the mixture is smooth.  It will look curled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy past.  Stir in the sun-dried tomatoes. 

Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated into the sauce.  Stir in the Parmesan cheese, pepper and salt.  Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency.  

Serve over the noodles. 

Source: Mel's Kitchen Cafe

Tortellini tomato soup

Ingredients:

1 Tablespoon olive oil

1/2 cup chopped onion

3 garlic cloves, minced

2 bay leaves

3 cans diced tomatoes

2 cans vegetable broth

1/4 cup chopped fresh basil (or dried basil, be sure to check the conversion of fresh to dried)

salt and pepper to taste

1/2 cup plain Greek yogurt

2 packages of frozen cheese tortellini

Directions:

In a large pot, heat the olive oil over medium heat.  Add the onion and garlic.  Cook until tender, about 5 minutes.  Stir in the bay leaves. 

Add the tomatoes and broth.  Stir in basil and season with salt and pepper.  Simmer on low for 15 minutes

Remove the bay leaves.  Use an immersion blender to blend the soup.  

Stir in the yogurt until well combined.  

Stir in the tortellini and cook on medium heat until cooked, about 7-8 minutes. 

Source: Two Peas and their Pod

Baked Ziti

Ingredients:

1 pound 1% cottage cheese

2 large eggs

1 cup fresh parmesan cheese, shredded

1 pound ziti or rigatoni

2 tablespoons olive oil

5 garlic cloves, minced

1 (28 ounce) can tomato sauce

1 (14.5 ounce) can diced tomatoes

1 teaspoon dried oregano

1 tablespoon dried basil

1 teaspoon sugar

pepper

2 teaspoons cornstarch

1 cup milk

8 ounces mozzarella cheese, cubes in 1/4 inch cubes

Directions

Preheat oven to 350º.  Lightly grease 9x13 pan and set aside.

In a medium bowl, whisk together the cottage cheese, eggs and 3/4 cup of the parmesan cheese. 

Cook pasta in a pot of salted water until it softens, but isn't cooked all the way (about 3 minutes short of the package directions) It will continue to cook in the oven. 

Heat oil in large skillet over medium heat and add garlic.  When garlic is fragrant, but not browned, stir in tomato sauce, diced tomatoes, sugar, basil and oregano.  Simmer until thickened, about 10 minutes.  Take off heat and season with salt and pepper. 

Drain pasta and leave in colander.  Whisk together the cornstarch and milk.  Pour it into the empty pot on medium heat.  Bring the milk to a simmer and cook until thickened, whisking constantly (3-4 minutes)

Remove the pot from the heat and add the cottage cheese mixture, 1 cup or so of the simmered tomato sauce, and half of the mozzarella cubes. Stir to combine. 

Add the cooked pasta and stir to coat well with the saucy mixture. 

Transfer the pasta to the prepared pan and pour the remaining tomato sauce evenly over the pasta. 

Spread the remaining mozzarella cubes and remaining parmesan cheese over the top.  

Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for about 30 minutes. 

Remove the foil and and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. 

Notes

Freezable Meal: Prepare the recipe right up until the baking step and then cover with a double layer of aluminum foil that's been lightly greased with cooking spray. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase the time by another 20 minutes or so. If baking from frozen, bake covered for 1 hour and 30 minutes, uncover and bake 30 minutes longer.

Source: Mel's Kitchen Cafe

Chicken Pasta with Creamy Sun Dried Tomato Sauce

Ingredients: 

3 garlic cloves, minced
1 small jar of sun-dried tomatoes. You could also use the dried ones found in a bag. 
1 lb chicken breasts
salt
paprika, just a sprinkle
1 cup half and half
1 cup mozzarella, shredded
8 oz penne pasta
1 T of dried basil
1/4 teaspoon red pepper flakes, or more if you like it spicy!
1/2 cup reserved cooked pasta water, or more

Instructions:

In a large skillet, on high heat, sauté garlic and tomatoes.  You can use olive oil or the oil from the jar of sun dried tomatoes.  Sauté the garlic until it is fragrant. Remove the tomatoes from the pan. 

Sprinkle the chicken with salt and paprika, then add it to the pan.  Cook on each side until cooked through. Remove from heat. 

Cook pasta according to package directions.  Reserve some of the cooked pasta water.  Drain and rinse cooked pasta with cold water. 

Slice tomatoes into small pieces and return to the skillet with chicken. 

Add half and half and cheese.  Bring to a gentle boil. 

Reduce to a simmer and cook, stirring constantly until the cheese melts and the sauce turns creamy and thickens. (you can thin it out with the reserved pasta water in the following steps if it's too thick)

Add the pasta to the skillet and combine. 

Add basil, red pepper flakes and stir. 

Add about 1/2 cup of the cooked pasta water to help thin out the sauce. 

Season the pasta with salt and more pepper flakes, if needed.  Let simmer for a few minutes. 

Source: Julia's Album

Peanut Noodles

A long time ago I went to the Cheesecake Factory and they had a peanut sauce noodle dish that I ordered.  

It was amazing. 

I went home and decided to make my own version, so I could eat it whenever I wanted.

  I'm glad I did, because now the Cheesecake Factory doesn't make that yummy dish anymore. 

Peanut Noodles

Ingredients:

1 box of angel hair pasta, cooked

1 bag of broccoli slaw

peanuts

Directions:

In a frying pan, heat olive oil and toss the broccoli slaw until it is heated through.  Toss with the pasta. 

Serve with crushed peanuts and some of your favorite peanut sauce. 

Creamy Sun Dried Tomato Pasta

Don't you love when you make something and then because it's tastes so incredible, you eat it for lunch every. single. day until it is gone.  

And even then, you wish you had more? 

That's how I felt/acted with this pasta.  I would look forward to lunchtime (more than usual) because I could not wait to devour another bowlful of the creamy sun-dried tomato pasta.  

Creamy Sun Dried Tomato Pasta

 

Ingredients: 

1 pound bow tie noodles, cooked

4 tablespoons butter

4 garlic cloves, minced

1/2 tablespoon dried basil

8 ounces cream cheese, softened and diced into 8 pieces

8 ounce jar sun dried tomatoes, rinsed, drained and chopped

2 cups milk

6 ounces Parmesan cheese, grated (about 2 cups)

1/2 teaspoon ground black pepper

1/2 teaspoon salt

Diced fresh tomatoes and fresh basil for topping (optional) 

Directions:

Cook noodles according the package and toss with a bit of olive oil.  Set aside while you make the sauce. 

In a skillet, melt butter over a medium heat.  Add the garlic and cook for about 2 minutes stirring constantly.  Do not let the garlic burn.  Stir in the dried basil.  Add the cream cheese and stir constantly with a whisk until the mixture is smooth. Stir in the sun dried tomatoes. 

Over medium heat, gradually add the milk about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce.  Stir in the Parmesan cheese, salt and pepper. 

Continue stirring until the cheese is melted and the sauce is the desired consistency. 

Pour in cooked, hot noddles and drool away!

Source: Mel's Kitchen Cafe

Baked Ravioli

Sometimes, you don't really want to cook.  You don't want to chop and dice and measure and mix and pour and marinate.  

Sometimes, you just want to add three ingredients to a pan and bake.  That's exactly what this is.  

It's so easy. 

Baked Ravioli

Ingredients:

1 bag of frozen cheese ravioli

1 jar of your favorite spaghetti sauce

Shredded mozzarella cheese. 

Directions:

In a casserole dish layer ravioli (don't let them overlap too much), sauce and cheese (in that order) evenly until you've run out of ingredients. Cover with foil and bake in the oven on 350º until cheesy is bubbly and the ravioli is heated through. 

Serve with garlic bread!

Source: Mom Mart

Sun Dried Tomato Pasta

What is up with my blurry picture?!  

It doesn't even matter. 

This pasta is amazing!  

This is one of those pastas that you could keep in the "company is coming over and I need something to serve" arsenal.  

Sun Dried Tomato Pasta

Ingredients:

1/2 lb Penne pasta

1 boneless, skinless chicken breast

1 tablespoon of your favorite all-purpose seasoning

3 tablespoons butter

1/4 cup flour and 1 tablespoon flour

2 garlic cloves, minced

3 cups milk

1/2 cup sun-dried tomatoes, in oil, diced

1 cup mozzarella, shredded

1/2 cup Parmesan, grated

1/4 cup Italian seasoning bread crumbs

Directions

Cook the Penne according to the directions. Leave a bit undercooked because they are going to bake in the oven and you don't want mushy pasta.

Preheat oven to 400º

Spray a 9x13 baking dish with cooking spray. 

Dice chicken into small pieces and season with the all purpose seasoning.  Cook in a skillet until cooked through. 

In a large pot, or Dutch oven, melt the butter over medium heat.  Add flour and garlic, whisk and cook for about 1 minute.  Gradually add milk while whisking and bring to a simmer.  Be sure to whisk frequently until the sauce thickens.  

Add tomatoes and cook for about a minute.  

Take of heat and add mozzarella and 1/4 cup of the Parmesan. 

Add chicken and pasta to sauce and season with salt and pepper.  Pour into the baking dish and sprinkle with the remaining Parmesan and bread crumbs. 

Bake about 25 minutes or until golden and bubbly. 

Source:  The Art of Comfort Baking

Chicken and Spinach Pasta Bake

This is so easy and so good!  I love how it had the tomatoes added in, but then again, everything with tomatoes tastes better, doesn't it?

This makes a large portion, so I'm keeping it in mind next time I sign up for a potluck.

Chicken and Spinach Pasta Bake

Ingredients:

1/2 pound of rigatoni

1 Tablespoon olive oil

1/2 cup onion, chopped

1 (10 oz) package of frozen spinach, thawed

2-3 chicken breasts, cooked and diced into small pieces

1 (14oz) can of Italian-style diced tomatoes, do not drain

1 (8oz) package of chive and onion cream cheese, softened

salt and pepper to taste

1 1/2 cup mozzarella cheese, shredded

Directions:

Preheat oven to 375º

Cook the rigatoni according to the packaging directions. 

In a frying pan, saute the onions in oil until soft and tender. Set aside. 

Drain the spinach well by wrapping it in a towel and squeezing out the excess water. 

Mix pasta, spinach, chicken, tomatoes, cream cheese, cheese and salt and pepper.  Stir until well combined. Spread evenly in the casserole dish and sprinkle with extra mozzarella cheese. 

Cover and bake for 30 minutes.  Uncover and bake another 15 minutes or until bubbly. 

Source: Saving Money Living Life

Buffalo Chicken Pasta Bake

Oops!  I did it again.  I got sucked in by ANOTHER buffalo chicken recipe.  Help me. I can't stop eating buffalo chicken themed food!  On second thought, I don't need help.  I'm helping YOU!  This is amazing and filling and it combines two of my favorite things, pasta and buffalo sauce!  It's a dream come true!

Buffalo Chicken Pasta 

Ingredients:

1 16 oz box of Penne pasta, cooked and drained

2-3 boneless chicken breasts, cooked and cut into small pieces

1/2-1 cup of Franks Buffalo Sauce

3/4 -1 cup Ranch dressing

1-2 cups Colby Jack or Cheddar cheese, shredded

Directions

Preheat oven to 350º

Mix together buffalo sauce and dressing.  In a seperate bowl, mix chicken, pasta and cheese.  Mix with sauce and stir until combined. 

Pour into a baking dish and sprinkle with cheese. 

Bake about 20-25 minutes. 

Source:  Lentzed Life

Spinach and Ricotta Pasta Shells

I love easy cooking.  

This dish grabbed my attention at first because I realized that all I had to do was spread the filling over the shells.  That means I didn't have to stir (wow, that makes me sound really lazy)

Talk about easy cooking.   

Spinach and Ricotta Pasta Shells

Ingredients:

1 box of pasta (your choice, but I used shells)

1 1/2 cups ricotta cheese

1/4 cup grated Parmesan cheese

1 egg

1 clove garlic, minced

1/2 of a 10oz package frozen chopped spinach: thawed and drained of excess liquid

nutmeg, salt and pepper to taste

1/4 teaspoon dried basil

1/8 teaspoon crushed red pepper

1 bottle of marinara sauce

2 cups mozzarella cheese, shredded

Directions:

Preheat oven to 350º.  Spray at 9x13 baking dish with cooking spray and set aside.  Cook the pasta according to directions; drain and set aside. 

In a medium bowl, combine the ricotta, parmesan and egg.  Stir until smooth.  Add the garlic, spinach, nutmeg, basil, red pepper and salt and pepper. 

Pour half of the pasta into the baking dish and top with half of the marinara sauce.  Spoon the spinach mixture over the sauce in and even layer.  Sprinkle half of the mozzarella cheese over the mixture.  Cover with the remaining pasta and sauce.  Top with remaining mozzarella cheese. 

Cover wtih foil and bake for about 25 miniutes.  Remove foil and bake another 5 or 10 minutes or until the cheese is melted and edges are slightly browned.  

**You can prepare this a day ahead.  Cover with foil and place in fridge until you are ready to cook.

  

**Freeze the leftovers too!

Manicotti

Is it even possible to get a good picture of Manicotti?  I've tried!  I keep making this meal so I can take a picture of it and everytime it looks like a hot mess!  So, I figured I'll just post this one and keep trying.  It's such a simple approach to a potentially complicated meal, that I just want to share with everyone!  You don't even have to cook the shells before you stuff!  Makes these puppies SO easy to make!  

Manicotti

Ingredients:

1 container cottage cheese

8 oz. mozzarella cheese, shredded

1 egg

parsley flakes

salt and pepper, to taste

1 jar of spaghetti sauce

1 package of manicotti shells

Directions:

Preheat oven to 400º

Combine cheeses, egg and parsley flakes.  Add salt and pepper to taste. Spoon about half of the spaghetti sauce onto the bottom of a 9x13 pan and stuff the uncooked shells.  Lay the stuffed shells in the pan on top of the sauce. Mix about a 1/2 cup of water to the remaining sauce and pour the mixture over the top of the shells.  Cover the pan tightly with foil. 

Bake for 50-60 minutes. 

BOOM! Easy!

Spinach and Cheese Tortellini

This came from a cookbook my husband got me for Christmas (I made it easy for him and sent him the link to buy it from Amazon).

I follow their food blog, but there is something great about having the actual cookbook in hand.  (Their picture makes this meal look about 1,000 times better, but despite my iphone photography, this meal is super good)

Spinach and Cheese Tortellini

Ingredients:

1 120z package of cheese tortellini

4-5 strips of bacon

3 cloves of garlic, minced

2 Tablespoons flour

2 cups milk

3/4 teaspoon salt

1/8 teaspoon pepper

1 1/2 teaspoon dried basil

1/4 red pepper flakes (or more to taste)

1 medium lemon

2 cups spinach, roughly chopped

3/4 cups mozzarella cheese, divided

3/4 cups grated parmesan cheese, divided

Directions

1.  Preheat oven to 350º

2.  Cook tortellini according to packaging

3.  Cook bacon on a skillet until crisp.  Remove from skillet and place on paper towels to drain.  Reserve 2 tablespoons of the drippings and discard the rest. Add garlic to the skillet and cook until tender and fragrant.  Add flour to pan and whisk for about a minute.  Slowly add milk and continue to whisk until smooth.  Add salt, pepper, basil and red pepper flakes and bring the sauce to a simmer

3.  While sauce is simmering, zest the lemon.  Cut the lemon in half and juice it.  Add 2 tablespoons of the zest and 1 tablespoon of juice to the sauce.  Continue to simmer and stir until thickened.  Remove from heat. 

4.  Drain the tortellini and return to the stockpot you used to cook it.  Chop the bacon and reserve 1 tablespoon of it and add the rest to the pasta.  Add spinach, 1/2 cup mozzarella and 1/2 cup parmesan and then add the sauce.  Gently stir to combine.

5.  Place the pasta mixture in a casserole dish and top with remaining cheeses and crumbled bacon. 

6.  Cover the pan with foil and bake for about 20 minutes.  Remove foil and bake another 5-10 minutes until the cheese on top is melted.

Baked Sausage and Noodles

Nothing beats a full plate of noodles drenched in speghetti sauce.  It's pretty hard to go wrong with the basic noodles and sauce.  The best part is if you have those two ingredients as the foundation, you can add such a wide variety of other ingredients and almost always hit a jackpot recipe!  Adding sausage isn't a new idea, but it's a welcomed change in the regular noodles and sauce routine. 

Thanks for another winner, Favorite Family Recipes!

Baked Sausage Noodles

Ingedients

1 package, uncooked ground italian sausage

1 clove garlic, minced 

1 Tablespoon olive oil

1 package noodles, wagon wheel, bowtie or curly (Go crazy!  Pick any one you want)

1 bottle 4-cheese spaghetti sauce

2 tsp red pepper flakes

2 cups mozzarella cheese, shredded

Directions

Preheat oven to 375º

In a large fying pan, heat oil and brown garlic.  Add the sausage and cook until browned, crumbling as you cook.  

In a large bowl, toss the cooked sausage with all the other ingredients, reserving 1 cup of the cheese.  

Pour the pasta mixture into a 9x13 pan that is coated with cooking spray.

Bake about 25 minutes, then remove from oven and top with the reserved cheese.  

Bake another 5 minutes until top cheese is melted. 

Serve with breadsticks. 

FFR cookbook

Cheesy Noodle Bake

At our house, if a meal has cheese and noodles it's a keeper. I liked this recipe initally because it didn't call for heavy cream.  Most mac-n-cheese recipes seem to.  I liked this recipe even more when the sauce  turned out creamy and rich with just the right about of cheesiness!  I just wish it made more!

Cheesy Noodle Bake

Ingredients:

1 can Cream of Mushroom soup

2 cups 2-cheese blend, shredded (cheddar and jack is tasty)

1/3 cup grated Parmesan cheese (not the powdered stuff)

1 cup milk

1/4 teaspoon black pepper

3 cups spiral or corkscrew noodles, cooked and drained

crushed red peppers, to taste

Directions:

Stir the soup, cheeses, milk and black pepper into a bowl.  Add pasta and combine.  Pour noodle mixture into a baking dish. 

Bake for about 20 minutes or until bubbly. 

Sprinkle with crushed red peppers for a nice kick. 

Source: Celebrate the Holidays Cookbook

Macaroni and Tomato Sauce or "Zombies"

My Dad grew up eating this.  I think it's because it was a cheap way to feed 6 boys after they worked all day on the farm.  But Grandma knew what she was doing, because I grew up eating this too.  And I've never worked on a farm.  Now that I have kids, this has become a regular at our house.

I'll admit, it's a little weird and plain, but the taste is satisfying and it hits the spot.

I'm not totally sure why, but my boys started calling it "Zombies"  So you can call it "Macaroni and Tomato Sauce" (because that's what I called it growing up)  or you can call it "Zombies"



*Now try to follow this: My husband's little sister is best friends with my cousin's daughter.  My cousin's father is my Uncle, who also grew up on that same farm eating Macaroni and Tomato Sauce with his 5 brothers.  After we'd been married a few years, I spotted my sister-in-law making herself Macaroni and Tomato Sauce for lunch one day.  "What's that?!"  I said.  She had been eating this with her best friend (My cousin's daughter) for years!  (although she adds hot dogs to it....).  Looks like my Uncle passed on the yumminess of this meal to his kids, who passed it on to theirs...who passed it onto their friends! Whoa.

Macaroni and Tomato Sauce or "Zombies" 

Ingredients:

1 lb macaroni, cooked, drained

2-3 15 oz cans of tomato sauce

Salt and Pepper to taste

Directions:

Add sauce to cooked noodles.  Stir.  Season with some salt and pepper and eat with a slice of buttered bread.

Lasagna Spinach Wheels

What is better than saucy noodles stuffed with cheese and spinach? 

These rolls are pretty easy to make and I liked being able to serve them individually. It makes for a prettier plate when serving. 

Source: The Girl Who Ate Everything

Ingredients:
9 lasagna noodles, cooked
1 (10 ounce) package frozen chopped spinach, thawed and completely drained
1 (15 ounce) container ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasonings
salt and fresh pepper
1 jar spaghetti sauce
9 Tablespoons mozzarella cheese, shredded

Directions:

Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings  and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Turkey Noodle Soup

Who has a leftover turkey carcass??  

We do! 

(Ew, that sounds morbid)

Turkey noodle soup is a family favorite, thanks to my mother in law.  This year, I didn't make a turkey, but I was given the leftovers to make turkey noodle soup.  With all the options of how to use leftover Thanksgiving food, this is one that is ALWAYS used. 

Turkey Noodle Soup 

Ingredients:

Leftover turkey carcass (with some of the left meat pulled off and reserved for later)

Speghetti

Dozen eggs, hard boiled

Soy sauce

Directions:

In a large roasting pan, fill half way with water.  Salt the water and add the carcass.  Bring water to a boil and then let simmer for about 20 minutes. Be careful not to simmer too long, you don't want any bones softening and falling in your broth.  

Remove the carcass and add the speghetti noodles.  Cook until done.  

Serve noodles and broth with pieces of turkey and sliced eggs on top.  Season with soy sauce. 

Parmesan Chicken with Pasta Rags

A tasty dish that combines the yummy flavors, of breaded chicken with pasta and veggies.  It's a recipe I gathered from a church cookbook.  I love the name because that's exactly what the noodles look like, little pasta rags.  

Ingredients:

Chicken:

3 cloves garlic, minced

1/2 teaspoon seasoned salt

3 Tablespoons olive oil

1 Tablespoon butter

1/2 cup Italian seasoned bread crumbs

1/2 cup fresh grated Parmesan cheese

3-4 boneless, skinless chicken breasts

Pasta:

8 oz uncooked lasagna noodles, broken into 2-inch pieces

1/4 c olive oil

1 clove garlic, minced

9 oz frozen chopped spinach, thawed, drained

1/2 tsp. seasoned salt

1 cup cherry tomates, sliced

2 Tablespoons chopped fresh basil

Directions:

Heat oven to 475º.

In a shallow microwave bowl, stir together 3 cloves of garlic, 1/2 tsp seasoned salt 3 Tablespoons oil and the butter. Microwave until the butter is melted.  Stir together

In another shallow bowl stir together bread crumbs and grated cheese.

Coat chicken with butter solution and then with the crumb mixture. 

Place in an ungreased casserole dish and bake about 20 minutes until chicken is cooked through.  

Meanwhile, cook lasagna noodle pieces until tender.  Drain and cover to keep warm.  

In a large skillet, heat 1/4 cup oil over medium-high heat.  Add 1 clove of garlic and cook until fragrent.   Stir in spinach and seasoned salt.  Cook until spinach is cooked.  Add cooked noodles, tomates and chopped basil.  Cook for a couple of minutes until hot.  

Serve pasta mixture with chicken and sprinkle with some Parmesan cheese. 

*It would be great with some Alfredo sauce tossed together as well.