Chicken Pesto Pasta Bake

6 meals (estimated)

From a reel by Emily and Levi Jensen — watch the original

Ingredients

• 1.5 lb boneless chicken breast or thigh
• 12 oz penne or rotini protein pasta
• 1.5 cup chicken broth
• 1.5 cup milk
• 1 cup pesto
• 1 pint cherry tomatoes, halved
• 3 cups fresh spinach
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cp shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F.
2. In a 9x13 inch baking dish, combine the diced chicken, uncooked pasta, chicken broth, milk, seasonings, pesto, halved tomatoes, and spinach.
3. Cover the dish and bake for 35 minutes.
4. Remove the dish from the oven and sprinkle the mozzarella and Parmesan cheese over the top.
5. Bake uncovered for an additional 10 to 15 minutes.
6. Allow the pasta bake to rest for 5 to 10 minutes before serving.