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Fontina Chicken & Pasta Bake

Fontina Chicken & Pasta Bake
Fontina Chicken & Pasta Bake takes approximately 40 minutes from beginning to end. This main course has 540 calories, 46g of protein, and 16g of fat per serving. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have garlic cloves, mushrooms, oregano, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Pastan e Fagioli (Pastan and Beans), Chicken and Vegetable Bake, and Chicken Kale Bake.

Instructions

1
Preheat oven to 350°. Cook pasta according to package directions for al dente.
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PastaPasta
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OvenOven
2
Meanwhile, heat 3 teaspoons oil in a Dutch oven over medium-high heat.
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Cooking OilCooking Oil
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Dutch OvenDutch Oven
3
Add chicken in batches; cook and stir 3-5 minutes or until no longer pink.
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ChickenChicken
4
Remove from pan.
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5
In same pan, add mushrooms to remaining oil; cook and stir over medium-high heat 3-5 minutes or until tender.
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6
Add garlic; cook 1 minute longer. Stir in soup, broth, 1 cup cheese, oregano and pepper.
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OreganoOregano
CheeseCheese
GarlicGarlic
PepperPepper
BrothBroth
SoupSoup
7
Add spinach and tomatoes; return chicken to pan.
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TomatoTomato
ChickenChicken
SpinachSpinach
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8
Drain pasta; add to soup mixture and toss to combine. Divide between two greased 8-in.-square baking dishes.
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PastaPasta
SoupSoup
9
Sprinkle with remaining cheese.
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CheeseCheese
10
Bake, covered, 15-20 minutes or until heated through.
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OvenOven
DifficultyHard
Ready In40 m.
Servings8
Health Score46
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