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Chicken & Spinach Pasta Bake*** by MELISSA RODRIGUEZ serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

http://www.joyzz.com/article-1541.html

Ingredients:

10 Oz

Dry Pasta

2 Tbs

Butter

1/2

Onion, Chopped

2 Cloves

Garlic, Minced

4 Oz

Chive & Onion Cream Cheese

1 Cup

Sour Cream (or Plain Greek Yogurt)

1 Cup

Half & Half

1/2 Cup

Parmesan Cheese

2 Cups

Mozzarella Cheese, Shredded

Salt & Pepper

Red Pepper Flakes

1 1/2 Cups

Spinach, Fresh; Chopped

2 Cups

Chicken, Cooked & Cubed (or Shredded)

1/2 Cup

Grape Tomatoes

Directions:

Preheat oven to 400 degrees.

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 saute pan set to medium heat. Add in the onion and garlic. Cook for 3 - 4 minutes to slightly soften veggies. Do not brown.

Add in cream cheese and stir to melt. Reduce heat to low. Stir in sour cream, milk, Parmesan cheese, 1 cup of the mozzarella cheese, salt, black pepper and red pepper flakes (if using). Stir until everything is well-combined and melted. Turn off heat.

Combine the pasta, chicken, spinach and tomatoes in a large bowl.

Add in the sauce and gently stir to coat.

Pour into the prepared baking dish. (I drizzled in a little more half-and-half over the mixture once it was in the baking dish because it looked a little dry to me.)

Top with the remaining mozzarella.

Bake uncovered for about 20 -25 minutes ... or until casserole is bubbly and beginning to brown. Top with basil or parsley for garnish.

NOTE: In order for the pasta bake to not dry out, I place the baking dish on a sheet pan and add 1 - 2 cups of very hot water to the sheet pan once in the oven. This will create steam during the baking process and will help to keep everything moist.

Categories:

Main Dishes
Pasta/Rice/Potatoes
Poultry