This is a pretty light pasta dish, plus it’s amazing! It has chicken (protein!), spinach (folic acid!), garlic (vitamin B6! vitamin c!) and crushed tomatoes (vitamin a! vitamin c!). And if we’re telling the truth here, fresh mozzarella has calcium! Pile on the cheese, people.
Your entire kitchen will smell heavenly while this bakes in the oven. It’s perfect for a cold autumn or winter night.
At first I was bummed that I didn’t have whole wheat pasta in my pantry, but regular ‘ol white Campanelle pasta turned out to be perfect. It’s sturdy and has lots of crevasses to hold sauce. Plus, it’s just so fun looking
- 1 pound chicken breast, cleaned and cubed
- Salt and pepper
- 3/4 pound Campanelle Barilla Pasta
- 1 tablespoon extra virgin olive oil (+ 1 tablespoon extra)
- 1 tablespoon butter
- 1/2 yellow onion, chopped
- 6 garlic cloves, minced
- Red pepper flakes
- 1 tablespoon paprika
- 28 ounces crushed tomatoes (I used Tuttorosso Crushed Tomatoes with basil)
- 4 cups spinach (if frozen, thaw and squeeze dry)
- 2 cups fresh mozzarella, shredded
- 1/2 cup breadcrumbs
- Preheat oven to 400 degrees.
- Sprinkle cubed chicken with salt and pepper.
- Heat 1 tablespoon of oil in large skillet and cook the chicken until golden. Set aside.
- As the chicken is cooking, cook the pasta in salted water until al dente (about 11 minutes).
- Add 1 tablespoon of oil back to the chicken skillet (sans chicken!), as well as the butter.
- When the butter starts to bubble, add the onion and saute until transparent (about 5 minutes).
- Add the garlic, a pinch of red pepper flakes and paprika to pan. Stir well.
- Add the crushed tomatoes, a few sprinkles of salt and pepper. Simmer for 5-10 minutes.
- Then add the cooked chicken and spinach to pan. Stir well!
- Spoon the mixture into a baking dish (9×9 is a good size). Layer the top of the pasta with shredded mozzarella and breadcrumbs.
- Bake for 20 minutes, until the cheese is golden. If it’s not by 20 minutes, place it under the broiler for 2 minutes.