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