Ingredients
8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10-oz.) package frozen chopped spinach, thawed
2 cups cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container low fat or fat free chive-and-onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 oz.) low fat shredded mozzarella cheese
Directions
Prepare rigatoni according to package directions.
Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.
Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
Drain chopped spinach well, pressing between layers of paper towels.
Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.
From Southern Living
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