This recipe is adapted from my Sandra Lee Semi-Homemade cookbook. It makes a large 9x13" pan, so next time I think I'll freeze half of it to save.Creamy Chicken Spinach Pasta
1 lb. dry penne pasta, cooked
1 (14 oz.) can diced tomatoes
1 t. dried basil
3 cloves garlic, minced
1/2 large onion, chopped
1 (10 oz.) box frozen spinach, microwaved and drained
1 jar alfredo sauce (about 2 cups)
1 1/2 c. cottage or ricotta cheese
1/2 t. garlic salt
black pepper to taste
1 (12 oz.) can chicken breast, drained
1 c. parmesan cheese
Combine cooked pasta, tomatoes, basil, garlic and onions.
In a separate bowl combine spinach, alfredo sauce, cottage cheese, garlic salt, pepper and chicken.
Combine the two mixtures.
Spread into a greased 9x13" pan and sprinkle with parmesan cheese.
Bake at 400 F for 20-25 minutes.