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Ingredients
Step 1
Preheat oven to 200C. Lightly grease a 5cm-deep, 20cm x 28cm (base), 8-cup capacity baking dish.
Step 2
Cook pasta in a large saucepan of boiling, salted water for 10 minutes or until tender.
Step 3
Meanwhile, remove chicken meat from the bone. Thinly shred meat. Discard bones.
Step 4
Drain pasta and return to saucepan. Add chicken, spinach, cream, tomatoes and 1 cup parmesan. Toss until well combined. Season with salt and pepper.
Step 5
Spoon mixture into prepared dish. Top with mozzarella and remaining parmesan. Bake for 20 to 25 minutes or until golden. Spoon pasta bake onto serving plates. Serve.

INGREDIENTS
▢1 lb pasta any kind of pasta you have in your pantry
▢2 tbsp olive oil
▢1 lb chicken breasts boneless, skinless, chopped in small 1 inch pieces
▢salt and pepper to taste
▢2 tbsp butter
▢1 large onion chopped
▢5 cloves garlic minced
▢1 tsp oregano
▢1 tsp basil
▢½ tsp red pepper flakes
▢1 cup chicken broth low sodium or no sodium added
▢28 oz diced tomatoes 1 can
▢2 cups Mozzarella cheese shredded

Ingredients
1
lb campanelle pasta
2
cups diced cooked chicken
1
bag (12 oz) frozen mixed vegetables
1
can (10 oz) condensed Cheddar cheese soup
1
container (8 oz) sour cream
2
cups shredded Cheddar cheese (8 oz)
1
teaspoon garlic powder
1/2
teaspoon salt
1/2
teaspoon pepper
1
tablespoon dried parsley flakes

INGREDIENTS
1x
2x
3x
Pasta
▢1 pound penne pasta
Sauce
▢¼ cup olive oil
▢¼ cup flour
▢2 cloves garlic (minced)
▢4 cups milk (whole milk or 2%)
▢½ teaspoon salt
▢½ teaspoon pepper
▢¼ teaspoon red pepper flakes
▢¼ teaspoon Italian seasoning
▢8 ounces Monterey Jack cheese (shredded)
▢¼ cup Parmesan cheese (shredded)
▢4 cups Cooked chicken (chopped)
▢1 can Diced tomatoes (28 oz can)
Topping
▢¼ cup Parmesan cheese
▢1 Tablespoon Fresh Parsley (chopped (optional))

Ingredients
8 ounces penne pasta
1 tablespoon extra virgin olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into small cubes
6 to 8 ounces mushrooms, sliced
1/2 teaspoon Creole seasoning, or seasoned salt
2 tablespoons unsalted butter
2 clove garlic, minced
2 tablespoons all-purpose flour
1 cup half-and-half, or whole milk
1 cup chicken broth
2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 (15-ounce) can artichoke hearts, drained and quartered
Kosher salt, to taste
Freshly ground black pepper, to taste
Optional: 1 tsp paprika

INGREDIENTS


▢400 g dried pasta shapes - (I used rigatoni)
▢1 tbsp vegetable oil
▢3 large chicken breasts - cut into bitesize chunks
▢1 large onion - peeled and chopped
▢1 red bell pepper - de-seeded and chopped
▢1 yellow bell pepper - de-seeded and chopped
▢pinch of salt and pepper
▢2 cloves garlic - peeled and minced
▢1 tbsp tomato puree
▢½ tsp dried oregano
▢½ tsp dried thyme
▢800 g tinned chopped tomatoes
▢120 ml double (heavy) cream
▢100 g fresh baby spinach
▢6 rashers cooked bacon - chopped

▢100 g strong cheddar cheese - grated
▢100 g mozzarella - grated
▢Small bunch parsley - roughly torn