Wednesday, August 12, 2020

Greek Chicken Pasta Bake

This Greek Chicken Pasta Bake is loaded with vegetables, cheese and herbs. Just add a side salad and your favorite beverage. Great for a school night because it’s not only yummy, but quick to make. Serves 8 Total Time: 45 minutes


3-1/3 cups uncooked whole grain spiral or penne pasta 4 cups cubed cooked chicken breast 
1 can (29 ounces) tomato sauce 
1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained 
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 
2 cans (2-1/4 ounces each) sliced ripe olives, drained 1/4 cup thinly sliced red onion 
1/4 cup chopped green pepper 
1 teaspoon dried basil 
1 teaspoon dried oregano 
1 cup shredded mozzarella cheese 
1/2 cup crumbled feta cheese 
Chopped fresh oregano or basil, optional To garnish 


Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° for 25-30 minutes or until heated through and cheese is melted. If desired, sprinkle with oregano or basil. 

Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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