Thursday, December 3, 2020

Chicken and Spinach Pasta Bake

· 10 ounces pasta (rotini, penne, or combination)
· 2 tablespoons butter
· ½ onion, chopped
· 2 cloves garlic, minced
· 4 ounces cream cheese
· 1 cup sour cream (or plain Greek yogurt)
· 1 cup milk or half-and-half
· ½ cup shredded or grated Parmesan cheese
· 2 cups shredded mozzarella cheese
· ½ teaspoon salt
· ½ teaspoon pepper
· 1 ½ cups chopped fresh spinach
· 2 cups cooked chicken (cubed or shredded)
· 1 cup fresh tomatoes, cut into large chunks
· Fresh basil, for garnish

1. Preheat oven to 400 degrees.
2. Coat a medium casserole dish with cooking spray.
3. Cook pasta according to package directions. Drain and set aside.
4. While pasta is cooking, heat butter in a medium skillet on medium heat. Add in onion and garlic. Cook 4-5 minutes to soften onion but don’t brown.
5. Add in cream cheese and stir to melt. Reduce heat to low and stir in sour cream, milk, Parmesan cheese, 1 cup of mozzarella cheese, salt, and pepper. Stir until everything is well-combined and melted. Turn off heat.
6. Combine the pasta, chicken, spinach and tomatoes in a large bowl. Add the sauce and stir to coat. Pour into the prepared baking dish. Top with remaining mozzarella cheese.
7. Bake uncovered for about 20 – 25 minutes or until casserole is bubbly and beginning to brown. Top with basil if desired.

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