Chicken & Spinach Pasta Bake

Some nights, do you just stare into the fridge, pilfer through the pantry, and beg for the dinner fairy to just come and make some dinner for you that no one will complain about? ME TOO! And she showed up. In the form of a “too simple to be genius” recipe for a chicken and spinach pasta bake. The kids love pasta. I’m OK with it, but I don’t like that it’s lacking nutrients. Heeeellllloooooo, Spinach! You sexy little leaf, you!

DEETS: You can cook some chicken, (or leave it out if you’re TOO BUSY!) shred it and add in some marinara, a few cups of spinach, stir it up with your favorite shaped noodles, sprinkle on a little cheese, throw it in to bake, and VOILA! Culinary fairy gives you a high five! Kids get the pasta they crave, you get them to eat spinach, and Mom’s the hero again. Like she is EVERY DAMN DAY. Go mom! Better yet, Dad, you get to be the hero tomorrow night, mkaaaay?

INGREDIENTS

• 2 cooked and shredded chicken breasts

• 2/3 jar of your favorite marinara sauce

• 4 cups spinach (not packed)

• 4 cups (uncooked) penne pasta (sub any shape)

• 1 cup (or more) mozarella

• Parmesan to serve

INSTRUCTIONS

1. Preheat over to 350. Cook chicken and shred. I find boiling it keeps it from being too dry.

2. Cook pasta according to package directions.

3. Add chicken and marinara sauce to a large pot over medium low heat. Add in noodles once cooked. Let flavors meld 5 minutes and add in spinach. Once spinach starts to wilt, transfer it all to a casserole baking dish and sprinkle mozzarella on top. Cook until fully melted, about 15-20 minutes.

4. Remove and serve warm. Sprinkle with Parmesan if you dig it!