Tomato Basil Pasta
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Servings: 3 - 4
- Course: Main Dish
Make it a one pot meal with this Tomato Basil Pasta recipe cooked in a Reynolds Oven Bag. Simply place all of the ingredients into the bag and cook for a delicious pasta dish!
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- 1 tablespoon flour
- 1 pound linguine noodles
- 1 pint cherry tomatoes, cut in half
- 1 boneless skinless chicken breast half, thinly sliced
- 2 cups baby spinach, packed
- 10 fresh basil leaves + 2 chopped fresh basil leaves
- 4 1/2 cups hot water from tap
- 1/2 cup mozzarella cheese, shredded
- 10 to 12 small buffalo mozzarella balls
- salt and pepper to taste
- 1 Reynolds® Oven Bag
PREHEAT the oven to 400°.
ADD 1 tablespoon of flour to a Reynolds® Oven Bag and shake. Place the bag in a 13x9x2 inch casserole dish.
PLACE the noodles, tomatoes, chicken, baby spinach, 10 basil leaves, and hot water into the Reynolds® Oven Bag and generously season with salt and pepper.
CLOSE the bag and seal it with the provided tie.
CUT 6 half inch slits in the top of the bag and tuck all of the ends into the pan and bake for 30-35 minutes on 400° or until the noodles reach al dente, or slightly crunchy.
REMOVE the pasta from the bag and drain any remaining liquid.
ADJUST the seasonings with salt and pepper and garnish with shredded mozzarella, buffalo mozzarella balls and 2 fresh-chopped basil leaves
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