Chicken and Spinach Pasta Bake
This dish does not take too much work to put together and it is super delicious. The best thing about about it is that it happens to be a complete meal. It includes your meat, which is chicken, your starch, which is noodles and your vegetable, which is spinach and tomatoes.
In this dish I used elbow noodles, because I had some to use up. However, you could use any similar size noodles, like penne, or rotini or even bow tie.
Chicken and Spinach Bake
10 ounces elbow pasta
2 tablespoons unsalted butter
1/2 yellow onion, diced
2 cloves garlic, minced
4 ounces chive and onion cream cheese
1 cup light sour cream
1 cup half and half, plus more for drizzling
1/2 cup shredded parmesan cheese
2 cups shredded mozzarella cheese
1/2 teaspoon black pepper
pinch red pepper flakes
1 1/2 cups fresh spinach
2 cups shredded or cubed cooked chicken
3/4 cup sliced in half grape tomatoes
Preheat oven to 400º F. Spray a 9x13 baking dish with cooking spray and set aside.
Cook the pasta according to package directions until al dente. Drain and set aside.
While the pasta is cooking, melt the butter in a medium skillet, over medium heat. Add in the onion and garlic. Cook for 3-4 minutes or until vegetables are slightly soften.
Add in cream cheese and stir until melted. Reduce heat to low and stir in sour cream, milk, parmesan cheese, 1 cup mozzarella cheese, black pepper and red pepper. Stir until everything is melted and combined. Remove from heat.
In a large bowl combine the pasta, chicken, spinach and tomatoes. Add in the cheese sauce and gently stir to mix. Pour into prepared baking dish. Drizzle a little half and half over top. Top with remaining 1 cup of mozzarella cheese.
Bake uncovered for about 20-25 minutes, or until bubbly and beginning to brown.
Total Fat: 24.7g
Total Carbs: 44.8g
Dietary Fiber: 2.3g
Vitamin A: 35%
Vitamin C: 10.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from All Things Katie Marie.