CREAMY TOMATO and Roasted Chicken SPINACH PASTA

So savory so zesty it's a delicious meal with a whole lotta flavor oh so

cheesy good and you get a good serving of vegetables too.

INGREDIENTS
1/2 lb penne pasta
1 small onion
1lb baby bella mushrooms
2 cloves garlic
1 Tbsp olive oil
15 oz can diced tomatoes
1 can of rotel spiced tomatoes
1 jar of roasted red tomatoes
1 jar of roasted green peppers*(any color will work)
1/2 tsp dried oregano
1/2 tsp dried basil
1 pack of Lipton onion  soup*(I make my own using chicken broth minced dried onions and poultry season)
pinch red pepper flakes (optional)
1/2 tsp salt
freshly cracked pepper to taste
2 Tbsp tomato paste
2 oz cream cheese
1/4 cup grated Parmesan
1/4 cup grated Asiago Cheese
1/2 9 oz. bag fresh spinach
1 rotisserie herb chicken

INSTRUCTIONS
Bring a large pot of water plus onion soup to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander. Keep 1 cup of pasta water to add to the recipe.

While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent add mushrooms last cook till soften (about 5 minutes).

Add the diced tomatoes (with juices), pasta water, and the Rotel tomatoes, oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.

Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.

Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Add the 4 cups of the rotisserie herbed chicken, than Add the roasted red peppers , and the roasted dried tomatoes, fold in. Serve warm.

Hint you can use store bought rotisserie or make your own. I make my own,  recipe follows.

HERB ROASTED CHICKEN
  1 Whole chicken
INGREDIENTS
4 Tbsp butter, room temperature
1 tsp dried parsley
1/2 tsp dried oregano
2 tbs kosher salt
2 tbs high quality  smoked paprika
3 tsp onion powder
1½ tsp garlic powder
3 tsp thyme
1½ tsp black pepper
3 tsp white pepper
1½ tsp cayenne pepper
1 tsp crushed dry rosemary
crushed dried tarragon
3 sprigs of thyme
1/2 tsp dried basil
1/4 tsp garlic powder
1/4 tsp onion powder
1 pack of onion soup powder
1/4 tsp salt
freshly cracked pepper
1 whole fryer chicken
1/2 cup oil
2 tablespoons honey
2 tablespoons lime juice
bottle Sam Adams Boston Lager

INSTRUCTIONS
Prepare the Chicken by washing and tap drying completely

Ahead of time prepare rub. parsley, oregano, basil, garlic powder, onion powder, onion soup powder salt, and some freshly cracked pepper (about 15 cranks of a pepper mill) add until well combined add all the other dry spices listed in ingredients mix together.  rub well  on chicken completely
Inside and out.

Combine remaining ingredients in a saucepan over medium heat. Mix until honey is completely melted and mixture is smooth.Stir in the  the butter,

Preheat the oven to 400ºF.
prepare roasting pan with dripping rack
place chicken on the wire rack

Spread the honey, ail larger garlic thyme butter over the surface of prepare chicken

Cook for about 45 to 50 minutes at a temperature around 400 F, basting occasionally with sauce.

When done (internal temperature of 165

remove from grill and wrap tightly in foil. Let sit for about 15 minutes.
Then carve, serve, and enjoy!

**
You could cook your chicken in an Air Fryer or Smoker for this recipe too.