Creamy Green Chile Chicken Baked Pasta
Serves: 8 servings
  • 12 ounces Skinner Texas Shape Pasta, Penne Rigate, or Linguine (if using Linguine, break pasta in half before cooking)
  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 1 clove garlic, minced
  • 4 ounces chopped green chile
  • 14.5 ounce can Italian diced tomatoes
  • 8 ounces chive and onion cream cheese
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 2 cups chopped cooked chicken
  • 2 cups shredded mozzarella
  1. Prepare the Skinner Pasta according to the package instructions. Drain and set aside.
  2. In a large saute pan, heat the olive oil over medium heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute more. Remove the pan from the heat and pour onion mixture into a very large bowl.
  3. Add the green chile and next 4 ingredients to the onion mixture, stirring well to combine.
  4. Pour the mixture into a greased 9x13" pan, and cover with foil. Bake at 350 for 30 minutes. Remove the foil cover, top with the mozzarella, and bake 10 minutes more, until cheese is melted and bubbly.
Recipe by Positively Splendid {Crafts, Sewing, Recipes and Home Decor} at