Chicken Spinocolli Casserole

I love this casserole dish. Made with some of my favorite things: chicken, spinach and roma tomatoes. Even my kids like the casserole. I serve this with a side of Basil Pesto Penne Pasta. I have included both recipes: casserole and penne pasta.

Chicken Spinocoli Casserole

3 large boneless, skinless chicken breasts, cut into small pieces (about 1")
4 T. butter
1 c. chopped fresh spinach
1/4 c. chopped fresh basil
1 bunch fresh broccoli, chopped
3 Roma tomatoes, chopped
1/2 package feta cheese, crumbled
2 c. shredded mozzarella cheese, divided

1. Melt butter in saute pan, add chicken and cook until no longer pink.
2. Pour chicken into cooking sprayed casserole dish.
3. Add and toss all other ingredients. Sprinkle 1 c. mozzarella cheese over top of mixture. Bake in 350 degree oven for 20 - 25 minutes (uncovered), or until cheese melts.

Creamy Basil Pesto Penne Pasta

1 container Basil Pesto Sauce (fresh sauce)
3 T. fresh grated Parmesan cheese
1/2 c. - 1 c. heavy cream
1 package Penne Pasta (I use Barilla)

1. Place pesto sauce into saute pan (or saucepan), on medium heat and add fresh grated Parmesan cheese.
2. Whisk in heavy cream. For creamier sauce, add to the 1 c. side, keep sauce warm on lowest setting.
3. Cook pasta according to package directions.
4. Place pasta into pan with sauce, stir.

Place penne pasta with sauce onto plates, add chicken casserole, garnish with fresh grated Parmesan cheese.