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Prep Time
20 mins
Total Time
40 mins

Ingredients

1
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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Calories:
450
Fat:
17 g
Carbs:
51 g
Protein:
26 g
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