Thursday, May 2, 2013

Chicken and Spinach Pasta Bake

Chicken and Spinach Pasta Bake
Picture from: joyouslydomestic
Image Credit: Angela

Chicken and Spinach Pasta Bake

“I'm taking a brief break, however, to share this wonderfully scrumptious recipe with you.  It's a very simple pasta bake that could be changed up to suit your tastes and to utilize what you have on hand.  Swap out the spinach for some blanched broccoli.  Add in some canned artichokes or fresh, chopped mushrooms.  Want to make it a little more healthful?  Use whole wheat pasta.” Angela


10 ounces dry pasta (I used a combination of rotini, farfalle and penne. Any similar size would 

2 tablespoons butter

½ onion, chopped

2 cloves garlic, minced

4 ounces chive and onion cream cheese

1 cup sour cream (or plain Greek yogurt)

1 cup whole milk, heavy cream or half-and-half (I used half-and-half)

½ cup shredded or grated Parmesan cheese

2 cups shredded mozzarella cheese

½ teaspoon salt

½ teaspoon black pepper

Pinch crushed red pepper flakes (optional)

1 - 1 ½ cups chopped fresh spinach

2 cups cooked chicken (cubed or shredded)

½ cup fresh tomatoes, cut into large chunks (I used grape tomatoes sliced in half)

Fresh basil or parsley, for garnish


Preheat oven to 400°F.

Coat a medium casserole dish with non-stick spray.  (Mine was a 10" round, but a 9 x 13 would 
work fine.)

Cook pasta in salted, boiling water to al dente. 

Drain and set aside.

While pasta is cooking, heat butter in a medium sauté pan set to medium heat. 

Add in the onion and garlic. 

Cook for 3 - 4 minutes to slightly soften veggies. 

Do not brown...

Read more and enjoy this amazing recipe and many more when visiting joyouslydomestic

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...