Mediterranean Chicken Pasta Bake

 


Ingredients

  • 12
    oz uncooked gemelli pasta (about 3 cups)
  • 3
    tablespoons olive oil
  • 1
    package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces (about 3)
  • 1
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 1/2
    cup chopped red onion
  • 1
    tablespoon finely chopped garlic (about 3 cloves)
  • 1
    bag (8 oz) fresh spinach, coarsely chopped
  • 1
    can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1
    teaspoon Italian seasoning
  • 1/2
    cup kalamata olives, pitted and halved
  • 1/4
    cup sun-dried tomatoes in olive oil, drained and diced
  • 8
    oz crumbled feta cheese
  • 2
    cups shredded Italian cheese blend (8 oz)
  • 1
    cup Progresso™ Panko Italian style crispy bread crumbs
  • 1/4
    cup chopped fresh basil leaves

Steps

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.

2 Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Season chicken with salt and pepper, and add to skillet; cook 5 to 7 minutes or until chicken is no longer pink. Remove from skillet; set aside.

3 Reduce heat to medium. In same skillet, add 1 tablespoon of the olive oil, the onion and garlic; cook 2 to 3 minutes or until tender. Add spinach; cook and stir until starting to wilt, about 1 minute.

4 In very large bowl, mix cooked chicken, spinach mixture, pasta, crushed tomatoes, Italian seasoning, olives, sun-dried tomatoes, feta cheese and Italian cheese blend. Transfer mixture to baking dish.

5 In small bowl, mix bread crumbs and remaining 1 tablespoon olive oil. Sprinkle on top of pasta mixture in baking dish. Bake 35 to 40 minutes or until bread crumbs are golden brown and casserole is heated through (165°F in center). Garnish with basil, and serve.

 

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