Last year, I made a Sausage and Provolone Pasta dish that was just divine. It’s one of my absolute favorite recipes. So, I decided to tweak it just a bit and reinvent it into a chicken pasta dish. The result? Fabulousness!
1 pound cooked, shredded chicken breasts (click here to see how I get my chicken)
1 pound rigatoni pasta
1 onion, chopped
3-4 cloves garlic, chopped
1 box frozen chopped spinach, thawed and all the excess water squeezed out
1 jar store bought spaghetti sauce
1/3 pound provolone cheese (shredded, sliced…it doesn’t matter)
Extra Virgin Olive Oil (EVOO)
salt and pepper
Preheat oven to 425 degrees.
Bring a large pot of water to a boil and drop your pasta. Cook until al dente (about 7 to 8 minutes).
In a large oven-safe skillet (or if you don’t have one, you can transfer later), heat a few tablespoons of EVOO over medium-high heat. Saute onions and garlic 5-6 minutes. Add in spinach and pasta sauce with a sprinkle of salt and pepper. Reduce heat to medium-low and simmer about 5 minutes. Stir in your cooked, shredded chicken.
Drain your pasta and add it to your chicken mixture.
At this point, if your skillet isn’t oven-safe, transfer pasta to a glass baking dish. Top skillet (or baking dish) with provolone cheese. Put casserole in the oven to brown on top and get bubbly (about 15-20 minutes).
Remove from oven and serve.
Simple and delicious! Whether you use the original provolone pasta recipe or this new tweaked version, you and your family will not be disappointed. Dinner will be divine.