Recipe: Chicken & Spinach Pasta Bake

I tried a new recipe tonight. I've had the recipe for a while, but kept putting off making it because I didn't think Lamar liked spinach. He said it sounded "OK" so I'm giving it a go.

Chicken & Spinach Pasta Bake
1 lb. uncooked rigatoni
1 T olive oil
1 cup finely chopped onion
1 clove chopped garlic
10 oz. chopped frozen spinach
3 cups cubed chicken breasts (or 1 rotisserie shredded)
1 (14.5 oz) can Italian style diced tomatoes
1 (8 oz) container chive and onion cream cheese
1/2 cup of milk
1/2 tsp salt (I used garlic salt)
1/2 tsp pepper
1 1/2 cups (6 oz) shredded mozzarella cheese

1. Preheat oven to 375.
2. Prepare rigatoni according to package directions.
3. Meanwhile, sautee spinach, onion and garlic with olive oil until onions are tender. Transfer to a bowl when finished.
4. Stir rigatoni, chicken and next 5 ingredients with spinach onion mixture into pasta pot. The heat will melt the cream cheese.
5. Spoon mixture into baking dish, and sprinkle evenly with shredded mozerella cheese.
6. Bake covered at 375 for 30 minutes. Uncover and bake 15 more minutes or until bubbly.

We'll see how everyone likes it. My picky-eater brother is coming over too. He'll be the real test.

I'll have a picture post later of the girls. :)