Description
This pesto chicken pasta bake is the perfect easy weeknight meal. It can be made gluten-free, dairy-free and it's made with affordable pantry staples.
Ingredients
Scale
- 1 12.5 oz cans of chicken
- 1 8 oz pkg Penne Pasta (I use Banza Pasta Chickpea Noodles)
- 1 14.5 oz can diced tomatoes
- 1/3 cup Primal Kitchen Foods Pesto Mayo (or regular mayo mixed with 2 tbs pesto sauce)
- 3 cups chopped spinach (or 1 package frozen spinach thawed and drained)
- 1/2 cup pitted black olives
- 1 tsp onion powder
- 1 tsp dried basil
- optional: 1/2 cup shredded mozzarella
Instructions
- Preheat oven to 350 degrees and prepare a 9x11 casserole dish with cooking spray (I like avocado oil spray)
- Boil pasta according to package directions, drain and add to the bottom of the casserole dish
- Drain canned chicken and add to the casserole with the pesto mayo (or mayo mixture)
- Add chopped spinach and diced tomatoes and mix thoroughly
- Bake uncovered for 30 minutes *if adding cheese, bake for 20 minutes and then add the cheese to the top for the last 10 minutes)
Notes
*nutrition calculations may vary based on type of pasta used. The counts here are specifically for Banza Pasta.
Nutrition
- Serving Size: 1/4th of recipe
- Calories: 430
- Fat: 23
- Carbohydrates: 35
- Protein: 27
