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Mediterranean Chicken Pasta Bake

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Mediterranean Chicken Pasta Bake
  • Prep 40 min
  • Total 1 hr 20 min
  • Servings 8
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Inspired by the fresh flavors of the Mediterranean, this pasta bake is packed with tomatoes, spinach and olives and gets an extra-creamy touch from feta cheese.
By Betty Crocker Kitchens
Updated Sep 20, 2016

Ingredients

  • 12 oz uncooked gemelli pasta (about 3 cups)
  • 3 tablespoons olive oil
  • 1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces (about 3)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped red onion
  • 1 tablespoon finely chopped garlic (about 3 cloves)
  • 1 bag (8 oz) fresh spinach, coarsely chopped
  • 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 teaspoon Italian seasoning
  • 1/2 cup kalamata olives, pitted and halved
  • 1/4 cup sun-dried tomatoes in olive oil, drained and diced
  • 8 oz crumbled feta cheese
  • 2 cups shredded Italian cheese blend (8 oz)
  • 1 cup Progresso™ Panko Italian style crispy bread crumbs
  • 1/4 cup chopped fresh basil leaves
Make With
Make With
Progresso Breadcrumbs

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.
  • 2
    Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Season chicken with salt and pepper, and add to skillet; cook 5 to 7 minutes or until chicken is no longer pink. Remove from skillet; set aside.
  • 3
    Reduce heat to medium. In same skillet, add 1 tablespoon of the olive oil, the onion and garlic; cook 2 to 3 minutes or until tender. Add spinach; cook and stir until starting to wilt, about 1 minute.
  • 4
    In very large bowl, mix cooked chicken, spinach mixture, pasta, crushed tomatoes, Italian seasoning, olives, sun-dried tomatoes, feta cheese and Italian cheese blend. Transfer mixture to baking dish.
  • 5
    In small bowl, mix bread crumbs and remaining 1 tablespoon olive oil. Sprinkle on top of pasta mixture in baking dish. Bake 35 to 40 minutes or until bread crumbs are golden brown and casserole is heated through (165°F in center). Garnish with basil, and serve.

Tips from the Betty Crocker Kitchens

  • tip 1
    Rotini or penne pasta are great substitutes for gemelli pasta in this recipe.
  • tip 2
    Jarred finely chopped garlic can be purchased in the produce section of the grocery store, making it convenient to use.

Nutrition

590 Calories, 24g Total Fat, 36g Protein, 60g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
10g
52%
Trans Fat
1/2g
Cholesterol
95mg
31%
Sodium
1440mg
60%
Potassium
460mg
13%
Total Carbohydrate
60g
20%
Dietary Fiber
4g
17%
Sugars
8g
Protein
36g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
10%
10%
Calcium
40%
40%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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