Spicy Chicken-Spinach Pasta Bake |
|
 |
Prep Time: 17 Minutes Cook Time: 56 Minutes |
Ready In: 73 Minutes Servings: 8 |
|
We tested this recipe with both fresh and frozen spinach and had much better results with the fresh. Ingredients:
8 ounces uncooked penne |
2 teaspoons butter |
1/2 cup chopped onion |
4 garlic cloves, minced |
1/4 cup all-purpose flour |
2 1/2 cups 1% low-fat milk |
1 (6-ounce) package fresh baby spinach, coarsely chopped |
1 1/4 cups grated fresh parmesan cheese, divided |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 cups chopped cooked chicken breast |
1 1/2 cups salsa |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Cook pasta according to package directions, omitting salt and fat. Drain.
3. While pasta cooks, melt butter in a Dutch oven over medium heat. Add onion and garlic; sauté 4 minutes or until tender. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute, stirring constantly. Add milk, stirring constantly with a whisk. Cook 11 minutes or until thick. Add spinach, stirring until spinach wilts. Remove from heat; add 1/4 cup cheese, salt, and pepper.
4. Stir in chicken, salsa, and 3/4 cup cheese. Carefully fold in pasta. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with remaining 1/4 cup cheese. Bake at 350° for 39 minutes or until bubbly.
|
|