I feel like I’ve tried every pasta dish there is, but this was refreshingly new. Mae, Jeff and I loved it. It was packed with greens and cheesy like macaroni and cheese, minus all the butter and flour:)
3/4 of a box of penne pasta
1 1/2 cup frozen artichokes, chopped
1 box frozen spinach, thawed and drained (squeeze out excess water)
3/4 cup part skim ricotta cheese
1 cup part skim mozzarella cheese
1/2 cup skim milk
1/2 package chicken tenders
1 can diced tomatoes
1 small yellow onion, chopped
1/4 cup fresh basil, chopped
salt and pepper
Preheat oven to 350 degrees. Spread 1 T. olive oil on the bottom of an 8 by 8 casserole dish. Place chicken on top. Cover casserole dish with foil. Bake in the oven for 12 minutes. Let cool. Remove chicken and chop.
In a large deep sauce pan, cook onions, spinach and artichokes in 1T. olive oil for about minutes or until tender. Add tomatoes, chicken and ricotta. Stir together. Add basil, salt and pepper and 1/2 the mozzarella cheese. Stir to combine. Place the mixture back into the 8 by 8 inch casserole dish. Top with remaining mozzarella cheese. Pour milk into corners of the casserole dish.
Turn the broiler on and place dish on the top rack or close to the broiler. Cook for about 5-6 minutes or until the mozzarella gets toasty brown with a light crunch.
This dish is even better the next day!