Chicken and Spinach Pasta Bake

Ingredients:

8 oz. uncooked whole wheat rigatoni or rotini
1 Tbsp. olive oil
1 cup finely chopped onion
1 (16 oz.) pkg. frozen chopped spinach, thawed
2-3 cups cubed cooked chicken breasts
1 (14.5 oz) can Italian style diced tomatoes
1 (8 oz) container chive and onion light cream cheese
½ tsp. salt
½ tsp pepper
2 cups shredded mozzarella cheese
Optional: 1 (15oz) can chickpeas, ½ cup fresh pico de gallo (chopped tomatoes, onions, cilantro and herbs)

Directions:

Prepare pasta according to directions.
Spread oil on bottom of 11 x 7 (or same volume) baking dish. Add onion in a single layer. Bake 375 degrees for 15 min. Transfer onion to a large bowl and set aside. Drain chopped spinach well, pressing between layers of paper towels. Stir pasta, spinach, chicken, tomatoes, cream cheese, optional ingredients, and salt/pepper into onion in bowl. Spoon mixture into baking dish and sprinkle with shredded mozzarella. Bake, covered at 375 degrees for 30 min. uncover and bake 15 more min. or until bubbly. Makes
4 to 6 servings.