- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- 6
Ingredients
- 1 lb
- 2 boneless skinless chicken breasts
- 500 g
- 1 tsp
- olive oil
- 1 lb
- rigatoni, cooked according to package directions
- 500 g
- 1 container
- Sensations by Compliments Tuscan Tomato & Basil Bisque
- 625 mL
- 2 cups
- loosely packed baby spinach
- 500 mL
- 1
- red pepper, diced
- ½ cup
- grated mozzarella cheese
- 125 mL
Method
- Step 1
- Preheat oven to 350°F (180°C). In a skillet set over medium heat, add the oil and the chicken breasts and cook about 8 min. per side, or until they reach an internal temperature of 165°F (74°C). Remove from skillet to a plate; once cool enough to handle, cut into bite-size pieces.
- Step 2
- In large bowl, mix together chicken, pasta, soup, spinach and red pepper. Pour mixture into 9 x 13-in. (23 x 32-cm.) baking dish. Sprinkle with cheese.
- Step 3
- Bake about 20 min., or until soup is bubbling and cheese begins to brown.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (⅙ of the recipe):
- Calories:
- 510
- Fat:
- 12 g
- Saturated Fat:
- 4 g
- Carbs:
- 70 g
- Fibre:
- 3 g
- Sugar:
- 10 g
- Cholesterol:
- 60 mg
- Protein:
- 31 g
- Sodium:
- 410 mg
