Diane Henderiks' Easy Baked Pasta
Seven Ingredients for One Great Meal
Before you start, hit the grocery store:
3 3/4lb skinless, boneless chicken breast
14 large tomatoes
2 whole ripe pineapples or 3 – 14oz cans of juice-packed pineapple chunks
1 1/2dozen eggs
17 ounces fresh baby spinach
10ounces lowfat cheddar cheese in block or 2 1/2cups shredded
1pound whole wheat penne pasta
Chicken or vegetable broth; low sodium
Herbs; fresh or dried
Red wine vinegar
Soy sauce; low sodium
Preheat oven to 350°. In large pot of boiling water cook pasta according to package directions until al dente, about 12 minutes. Rinse under cold water, drain and set aside. Heat 1T oil in medium skillet. Add garlic and stir until fragrant. Add 2C tomato and all of the spinach, cook for 4 minutes until spinach wilts.
In a mixing bowl combine remaining 1C tomato, herbs, and pinch of salt. Transfer cooked tomato mixture to bowl and stir well. Add pasta to tomato mixture and combine thoroughly. Stir in 1/2C cheese. Grease bottom of baking dish with 1t of oil. Pour pasta mixture into dish and bake, uncovered for 15 minutes.
Remove from oven and sprinkle with remaining 1/4C cheese. Bake until cheese melts -- about 4 more minutes. Let stand for 5 minutes before serving.