Italian Chicken Spinach Mostaccioli Recipes

CHICKEN & SPINACH MOSTACCIOLI

Chicken & Spinach Mostaccioli image

So simple but so good, this saucy pasta dish is always well received. I love that I can prepare in no time on weeknight, but it tastes like I slaved all day. A sprinkle of fresh basil on top adds just the right sweetness. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

8 ounces uncooked mostaccioli
1/2 cup coarsely chopped sun-dried tomatoes (not packed in oil)
1 cup boiling water
3 tablespoons butter
1 large onion, thinly sliced
2 garlic cloves, minced
2 tablespoons all-purpose flour
2-1/4 cups chicken broth
1 cup half-and-half cream
3 cups coarsely chopped fresh spinach
2 cups cubed cooked chicken breast
1/4 teaspoon salt
1/8 teaspoon pepper
Thinly sliced fresh basil

Steps:

Cook mostaccioli according to package directions for al dente. Meanwhile, in a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain., In a Dutch oven, heat butter over medium heat. Add onion and garlic; cook and stir 4-5 minutes or until tender. Stir in flour until blended; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in spinach, chicken, drained tomatoes, salt and pepper., Drain mostaccioli; add to the pan. Cook until heated through and spinach is wilted, stirring occasionally. Sprinkle with basil.

Nutrition Facts : Calories 527 calories, Fat 19g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 997mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 4g fiber), Protein 33g protein.

ITALIAN SPINACH AND CHICKEN SKILLET

Italian Spinach and Chicken Skillet image

"This is a flavorful entrée that is hearty enough to be a one-dish meal. My husband and my 2-year old both love it, even with the spinach mixed in!" Sarah Newman - Brooklyn Center, Minnesota

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 cups uncooked yolk-free whole wheat noodles
2 cups sliced fresh mushrooms
2 teaspoons olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3/4 cup spaghetti sauce
2 cups cubed cooked chicken breast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded Parmesan cheese
1-1/2 teaspoons Italian seasoning
1/2 cup shredded part-skim mozzarella cheese

Steps:

Cook noodles according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, soup, spaghetti sauce, chicken, spinach, Parmesan cheese and Italian seasoning. Cook for 5-8 minutes or until heated through, stirring occasionally. , Drain noodles; toss with chicken mixture. Sprinkle with mozzarella cheese.

Nutrition Facts : Calories 389 calories, Fat 12g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 821mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 7g fiber), Protein 35g protein.

CHICKEN, SPINACH, AND CHEESE PASTA BAKE

Chicken, Spinach, and Cheese Pasta Bake image

Pasta, chicken, spinach, and cheese baked to bubbly perfection.

Provided by jr911

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 8

Number Of Ingredients 8

Ingredients

1 (8 ounce) package penne pasta
1 teaspoon olive oil
1 onion, chopped
3 cups chopped cooked chicken
1 (14 ounce) can Italian-style diced tomatoes
1 (10 ounce) package spinach
1 (8 ounce) package cream cheese, softened
1 ½ cups shredded mozzarella cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

Nutrition Facts : Calories 544.2 calories, Carbohydrate 53.2 g, Cholesterol 85.3 mg, Fat 21.7 g, Fiber 6.4 g, Protein 34.2 g, SaturatedFat 10.2 g, Sodium 331.9 mg, Sugar 3.2 g

ITALIAN CHICKEN & SPINACH MOSTACCIOLI

Italian Chicken & Spinach Mostaccioli image

Large tubes of mostaccioli pasta are tossed with a chicken and spinach mixture and sprinkled with cheese in this delicious Italian dish.

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings, 1-3/4 cups each

Number Of Ingredients 8

Ingredients

2 cups mostaccioli, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cloves garlic, minced
1/4 cup KRAFT Lite Zesty Italian Dressing
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Cook pasta as directed on package, omitting salt. Meanwhile, cook and stir chicken, garlic and dressing in large skillet on medium heat 5 min. or until chicken is no longer pink. Stir in pasta sauce and spinach; cook 5 min. or until chicken is done, stirring occasionally.
Drain pasta. Add to sauce mixture; stir to evenly coat. Stir in 1/2 cup mozzarella. Sprinkle with remaining mozzarella and Parmesan cheese.

Nutrition Facts : Calories 550, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1320 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 45 g

MOSTACCIOLI SPINACH BAKE

Mostaccioli Spinach Bake image

From Cooking Light. I've upped the fat a little by using real butter, the recipe originally called for reduced-calorie stick margarine, so you can go that way if you prefer. If you can't find mostaccioli, any tubular pasta will do, like a penne. I can find mostaccioli easier than I can spell it. I usually melt the bit of butter at the end for making the topping; your choice, you can cut it in. Hope you enjoy!

Provided by BumblingBs

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces mostaccioli pasta, uncooked (about 3 cups)
2 tablespoons butter, divided
1 cup onion, vertically sliced
2 teaspoons garlic, minced
1/4 cup flour
2 1/2 cups skim milk
1 1/4 cups parmesan cheese, shredded, divided
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon pepper
1 (14 1/2 ounce) can diced tomatoes, with basil, garlic and oregano
1 (10 ounce) package frozen chopped spinach, thawed and drained
cooking spray
1/4 cup dry breadcrumbs
2 tablespoons parmesan cheese, shredded
parsley sprig (optional)

Steps:

Preheat oven to 350 degrees.
Cook pasta according to package directions, omitting salt and fat. Drain, set aside.
Melt 1 tablespoon butter in a medium heavy saucepan over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Add flour, cook 30 seconds, stirring constantly. Gradually add milk; cook 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup of cheese, Italian seasoning, and pepper; remove from heat.
Combine pasta, cheese sauce, 1 cup parmesan cheese, tomatoes, and spinach in a large bowl; stir well. Spoon mixture into a 13 x 9 baking dish coated with cooking spray.
Combine breadcrumbs, 2 tablespoons cheese, and remaining 1 tablespoon butter; sprinkle over pasta mixture. Bake at 350 for 30 minutes or until thoroughly heated. Garnish with parsley, if desired.

Nutrition Facts : Calories 396.2, Fat 11.9, SaturatedFat 6.8, Cholesterol 32, Sodium 651.5, Carbohydrate 51.7, Fiber 4.4, Sugar 5.3, Protein 21.6

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