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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Friday, September 2, 2011

Cheesy Tomato Chicken Pasta

This recipe is one of those comfy recipes that make you feel like you could curl up by a fire and read a book.  Unfortunately it's 106 degrees outside, so I curled up in front of the fridge and sweat through my pajamas, kind of the same thing.  The good thing about this recipe is that it doesn't require any oven time and all of the ingredients are easy things you might have around your house already.


Cheesy Tomato Chicken Pasta

2 cups chicken, cooked and cubed
2 cloves garlic, chopped
1 (28 oz) can italian-style diced tomatoes
8 oz. rotini pasta
5 oz. fresh spinach, chopped
1 c. mozzarella cheese

In a large skiller cook the garlic until it becomes fragant, being careful not to burn, this should take a bout a minute.  Add the chicken and tomatoes (along with their juice) into the pan and bring to a boil.  Stir in the pasta and return to a boil.  Cook uncovered about ten minutes or until the shells have been cooked through, stirring occassionally.  Stir in the spinach and cook for about 5 minutes or until the spinach leaves are cooked.  Sprinkle the cheese on the top of the pasta and serve when melted.



Susan said...

Great minds think alike! It's not very warm in SoCal right now, but I made a very similar dish the other the other night & should be posting it soon. I agree - wonderful comfort food!

Dabbling In The Delicious said...

Hopefully it gets a little cooler for you and us, so we can get into those incredible fall foods!

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