Three kinds of cheese….
What better meal could you ask for? My original recipe called for penne pasta, but I had a spaghetti squash and spinach that needed to be used, so I had a light bulb moment and created this super dish! Sorry, no pictures yet because all I could get was a not-so-flattering picture of the little bit of leftovers we had. Didn’t think that would look super appetizing on my blog!
Three Cheese Chicken Bake
1 large spaghetti squash or 2 small ones (cooked but not overcooked)
(Alternatively, you could use a box of cooked Dreamfield’s pasta if you choose.)
1 package fresh spinach leaves
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
2 tsp basil leaves
1 jar (about 26 ounce) spaghetti sauce (as low sugar as possible)
1 can (14 oz) diced tomatoes, drained
4 oz cream cheese (1/3 fat works well)
2 cups shredded Mozzarella cheese, divided
1/4 cup grated Parmesan cheese
Heat oven to 375°F. Cook spaghetti squash or pasta until done.
Cook chicken and basil in a large skillet on medium-high for 3 minutes. Add spaghetti squash and tomatoes; bring to boil. Simmer 3 minutes or until chicken is done. Stir in cream cheese until melted. Add spinach and cook for about a minute more until the spinach leaves are beginning to wilt.
Add drained pasta or spaghetti squash to the chicken mixture and stir in along with 1 cup mozzarella cheese. Spoon into 9×13 baking dish.
Bake 20 minutes until bubbly. Sprinkle with remaining mozzarella cheese and parmesan cheese. Bake until cheese is melted and browning.
Serves about 8.