Chicken Spinocolli Casserole

I know that this is a repeat from me. I have reasons, I finally took a photo of this delicious recipe. I have included the recipe for the Creamy Basil Pesto Penne Pasta also. Honestly, I could eat this once a week, I love it that much!

This is a dish that all my kids will eat. My preference is to use Roma tomatoes, but you could use your favorite. I think that wheat pasta would be fine also, but it will change the taste a bit. I didn't have feta cheese this time around, so I used some fresh grated parmesan. I like feta though and would suggest using it.

ENJOY!

Chicken Spinocolli Casserole Serves 8

3 large boneless, skinless chicken breasts, cut into small pieces

4 T. butter

1 c. chopped fresh spinach

1/4 c. fresh broccoli, chopped

3 Roma tomatoes, chopped

1/2 package feta cheese, crumbled

1 c. shredded mozzarella cheese

1. Melt butter in saute pan, add chicken and cook until no longer pink.

2. Pour chicken into a 9 x 13" baking dish which has been sprayed with non-stick cooking spray.

3. Add and toss all other ingredients, minus the mozzarella cheese. Sprinkle the mozzarella cheese over the top. Bake in a 350 degree oven for 20 - 25 minutes (uncovered) or until cheese melts.

Creamy Basil Pesto Penne Pasta Serves 8 - 10

1 container basil pesto sauce (fresh)
3 T. fresh grated Parmesan cheese
1/2 c - 1 c. heavy cream
1 package penne pasta (I used Barilla)

1. Place pesto sauce inot a 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 directions on package.

4. Place pasta into pan with sauce and stir.

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