Anyways, this dinner was a delicious Football Saturday stay at home meal!
So back to the bake. Here it was, right out of the oven! Oh so yummy and the smell was to die for in the kitchen!
I threw together a lose salad, like i said, of torn iceberg lettuce (99 cents!), leftover almonds, pine nuts, sunflower seeds, remaining chopped onion and green pepper and olives from this dish, as well as the spanish chicken in the previous post. I added a little feta cheese leftover from this dish, some cherry tomatoes, and the salad was good to go!
I know, i know, but you want the recipe for the good stuff! Here it is!!
Greek Pasta Bake
1 package (12 oz) whole wheat penne pasta
4 cups cubed cooked chicken breast ( I bought about 2 lb of chicken, diced it, and cooked it myself- cheaper than pre-cooked chicken!)
1 can (29 oz) tomato sauce
1 can (14.5 oz) diced tomatoes, drained
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
2 cans (2.25 oz each) sliced black olives
1/2 red onion chopped
2 T chopped green bell pepper
1 t dried basil
1 t dried oregano
1/2 cup shredded skim mozzarella cheese
1/2 cup crumbled reduced fat feta cheese
- If using raw chicken, dice and cook through
- Cook pasta according to package, drain
-Combine chicken, pasta, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil, and oregano in a large bowl and mix well
-Transfer to a casserole dish or a 9X13 pan coated in cooking spray. Sprinkle with the cheeses and bake uncovered at 400 degrees for 25-30 minutes until cheese is melted.
Here she is peeking out of the oven!
Pull out, serve, and enjoy! SO SO good, and SO SO easy. Not pricy at all if you bargain shop on chicken! Here was Nick's plate: he added a little parmesan cheese to top it off!
ITS A KEEPER!