Lumaconi Pasta, cooked according to package directions
500
3
Extra Lean Mediterranean Chicken Breasts
0
3
First Cold Pressed Extra Virgin 100% Olive Oil
45
1
Green onions, sliced
0
3
Garlic, thinly sliced
0
1
Rapini, blanched and chopped
0
1
Baby Spinach
142
1
Chicken Broth - 35% Less Sodium
250
1
Goat’s Milk Cheese Crumbles, divided
113
3/4
Shredded mozzarella cheese, divided
175
1/4
Torn fresh basil leaves
60
0
Salt and pepper
0
Method
Step 1
Prepare chicken according to package directions. Cut into strips; reserve. Preheat oven to 375ºF (190ºC).
Step 2
Heat 1 tbsp (15 mL) of the oil in a large skillet set over medium-high heat; sauté onion and garlic for 1 minute. Add rapini, spinach, chicken and chicken broth; bring to a boil.
Step 3
Toss pasta with the sauce, half of each the goat and mozzarella cheeses and all the basil. Season to taste with salt and pepper.
Step 4
Transfer to an 11 X 7-inch (2 L) baking dish; sprinkle with remaining cheeses. Bake for 25 minutes or until bubbly. Drizzle with remaining oil.
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