I got this recipe from a magazine years ago. It is one of those that can´t possibly go wrong whatever you decide to do to it. When my daughters were little they said they hated spinach when they asked what the green stuff was I lied and said herbs. They ate, enjoyed and didn´t realise they were eating spinach. Since then I have left out or added lots of different things to the pasta, chicken and sauce and it always turns out nice and is also quick.
How much pasta you cook depends on how hungry you are! As a guide, I allow around 3oz dried pasta per person. The following is more than enough for two people, but just increase the quantities as the number of people increases.
Ingredients (very flexible)
6 oz uncooked macaroni
1 tbsp olive oil
1 medium chopped onion
2 cloves garlic (optional)
1 pack frozen spinach, thawed, I buy the cubes in Five Oceans and use 3 (optional)
1 chicken breast cooked and cubed (increase by 1 for every two people)
1 carton tomato frito (or chopped tomatoes if you like it a bit lumpy)
½ pack Philadelphia cream cheese or similar
salt and pepper to taste
Mixed herbs (optional)
Prepare pasta according to directions on packet. Add the oil to a frying pan and lightly fry the onion (and garlic if using) until tender. If using spinach drain well, pressing between paper towels. Stir into the cooked pasta along with the chicken, tomatoes, cream cheese and onion.
Spoon mixture into baking dish and sprinkle with grated cheese. Bake covered at 220 for 20 minutes; uncover and bake 10 more minutes or until bubbly.