Spinach and Chicken Pasta

This pasta came about purely from leftovers and things I had in my pantry. I had roasted a chicken last week that we enjoyed immensely with potatoes and creamed peas. When it was time to pack up the leftovers, I took all the chicken off the bone and shredded it-  it is ready for me to use. I had also made French bread pizza and had the roasted tomato and garlic sauce leftover. I decided to use the sauce and the chicken to make baked pasta. I started wondering what vegetable to use- spinach came to mind- especially because I always have chopped frozen spinach in the freezer. I also had half a ball of leftover fresh mozzarella cheese from the weekend- (I had prepared fresh mozzarella and tomato sandwiches with olive tapenade and fresh basil- it was fabulous!). I decided to use the fresh mozzarella and some asiago cheese I had bought- just because it is good to have in the fridge- for times like this. I cooked the chicken and spinach with onions and the sauce, added the pasta and mixed in the cheeses and some fresh basil- again- I usually have this in my fridge- in this case I had bought it for the sandwiches. It was a great one-pot meal; it had protein as well as a vegetable. I always have extra French baguettes in my freezer- I bought extra when I was making the French bread pizzas- I took one out and poured olive oil mixed with freshly minced garlic and a dab of salt and stuck it in the oven with the pasta. We had fabulous garlic bread with a nice red wine and the meal was complete!!!

• 1 cup roasted tomato garlic sauce (regular marinara sauce will be fine)
• 1 cup shredded chicken- use rotisserie or left over home-made roast chicken
• ½ cup frozen chopped spinach
• 3 tablespoons olive oil
• 1 small onion, sliced thin
• ½ cup fresh mozzarella cheese, grated
• ½ cup asiago cheese, grated- divided in half
• ½ cup basil, chopped
• Salt to taste
• ½ pound penne pasta

Preheat oven at 350 degrees

In a medium pot, bring salty water to a boil and add the penne. Drain the pasta a few minutes before it is cooked all the way (the rest will be cooked in the oven).
In a wide frying pan, heat the olive oil on medium heat. Add the onion and sauté for 3-4 minutes. Next, add the spinach, turn the heat up and sauté for 3-4 minutes stirring well. Add the shredded chicken and the tomato sauce with the cooked pasta. Mix well and check for seasoning.
In an ovenproof dish, add the pasta mixture. Add the mozzarella and half of the asiago cheese as well as the basil. Mix well. Top the pasta with the rest of the asiago cheese. Cover with aluminum foil and bake for 30 minutes.