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"Hunger is the best sauce in the world."--Cervantes

Chicken and Spinach Pasta Bake Recipe

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This recipe for Chicken and Spinach Pasta Bake is from Saanich Penninsula Presbyterian Church Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 ounces dry pasta
2 T. butter
½ onion, chopped
2 cloves garlic, minced
4 ounces chive and onion cream cheese
1 c. sour cream (or plain Greek yogurt)
1 c. whole milk, heavy cream or half-and-half
½ c. shredded Parmesan cheese
2 c. shredded mozzarella cheese
½ tsp. salt
½ tsp. pepper
pinch crushed red pepper faleks
1 ½ c. chopped fresh spinach
2 c. cooked chicken (cubed/shredded
1/2 c. fresh tomatoes, cut into large chunks
fresh basil or parlsey for garnish
Directions:
Directions:
Preheat oven to 400º
coat a 9x13 casserole dish with non-stick spray
cook pasta in salted, boiling water to al dente. drain and set aside
while pasta is cooking, heat butter in a medium saucepan set to medium heat. add onion and garlic. cook for 3-4 minutes to slightly soften. do not brown
add in cream cheese and stir to melt. reduce heat to low and stir in sour cream, milk, and Parmesan cheese, 1 cup of mozzarella cheese, salt, pepper, and red pepper flakes. stir until everything is well-combined and melted. urn off heat
combine pasta, chicken, spinach, and tomato's in a large bowl
add in the sauce and gently stir to coat
pour into baking dish and drizzle with a bit more milk
top with remaining mozzarella and bake uncovered for 20-25 minutes until brown. top with basil or parsley.
Personal Notes:
Personal Notes:
Place baking dish on a cookie sheet and add 1-2 c. water once in oven

 

 

 

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