Creamy Chicken Spinach Pasta

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.

Enjoy!