Chicken Tuscan Pasta Bake
Creamy, flavorful, and healthy, chicken Tuscan pasta bake is perfect to eat right away or to prep ahead and freeze for another day. Great for sharing with people in need of a meal, too!
Servings: 6
Ingredients
- 1 pkg. (13.25 oz) whole wheat penne pasta (or any type of pasta you prefer)
- 1.25 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
- ½ cup diced onion (about 1 small onion)
- 1 clove garlic, minced (or more, if you like)
- 5 ounces fresh baby kale
- 1 jar (7 oz.) julienne cut sun-dried tomatoes packed in oil
- 3 ounces reduced-fat cream cheese (or regular cream cheese)
- 1 cup milk (2% or whole milk)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- If baking immediately, preheat oven to 350°F. Otherwise, begin on step 2.
- Drain the jar of sun-dried tomatoes, reserving the oil. Arrange the tomatoes on paper towels and use additional paper towels to pat off the excess oil.1 jar (7 oz.) julienne cut sun-dried tomatoes packed in oil
- Bring a large pot of salted water to a boil and cook pasta to al dente according to package directions. Drain when finished cooking.1 pkg. (13.25 oz) whole wheat penne pasta
- Spray a 9 x 13 inch baking dish with nonstick cooking spray.
- Meanwhile, in a large deep skillet, heat 1 tablespoon of reserved sun-dried tomato oil (or olive oil) and add chicken and onions. Sauté until chicken is cooked through and onions are translucent, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.1.25 lbs. boneless skinless chicken breasts, cut into bite-sized pieces, ½ cup diced onion, 1 clove garlic, minced
- Add kale and drained sun-dried tomatoes and cook until kale is wilted, stirring frequently.5 ounces fresh baby kale
- Add cream cheese, milk, and Parmesan cheese. Stir to combine and cook until cream cheese is melted and incorporated.3 ounces reduced-fat cream cheese, 1 cup milk, ½ cup grated Parmesan cheese
- Add cooked pasta and stir to coat pasta with all other ingredients. Pour into prepared baking dish and top with mozzarella cheese.1 cup shredded mozzarella cheese
- If baking immediately, place in preheated oven and cook for 30 minutes or until cheese is melted. If you like a softer noodle, cover with foil during baking.
Video
Notes
- To freeze: Cover the baking dish tightly with plastic wrap and foil and place in freezer for up to 3 months. When ready to bake, thaw overnight in the fridge. Remove plastic and cover with foil. Place in cold oven and turn oven to 350°F. Bake for 30 minutes covered, and then uncover and continue baking for 15-20 minutes longer or until heated through.
- Vegetarian: Skip the chicken and substitute 8 oz. sliced white mushrooms. Sauté them with the onions. If you're not a vegetarian but still love mushrooms, you can use both the chicken and the mushrooms if you want.
- Different greens: Baby spinach can be substituted for the baby kale. If you use curly or lacinato kale, remove the stem and tough inner stalk, and chop it finely. It will take longer to soften.
Nutrition
Calories: 546kcal | Carbohydrates: 54g | Protein: 39g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 540mg | Potassium: 1096mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3156IU | Vitamin C: 58mg | Calcium: 323mg | Iron: 2mg
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