Spinach Chicken Pasta Bake Recipe
A creamy chicken and pasta dish made in the Italian style, baked with spinach and gooey cheese. This is a great one-pot dinner for a night in.
– 1 pound (450 g) spinach or other leafy green
– ▢½ pound (225 g) dried short pasta, such as mezze rigatoni or penne
– ▢1 ¼ cups (300 ml) heavy cream
– ▢1 tablespoon (15 g) chopped garlic
– ▢½ teaspoon kosher salt
– ▢Fresh ground black pepper, to taste
– ▢1 cup (140 g) cooked chicken, in bite-sized piece
– ▢⅓ cup (55 g) grated Parmesan cheese
– ▢½ cup (44 g) shredded Fontina, Monterey Jack or Havarti cheese
– ▢2 tablespoons (30 g) butter
INGREDIENTS
Preheat oven to 475 (245 C). A 5- or 6-quart saucepan of water with 1 tablespoon salt should boil.
INSTRUCTIONS
STEP 1
Put spinach in water and simmer 1 minute. With a slotted spoon, drain in a colander.
STEP 2
Roll the spinach in a clean, heated kitchen towel and compress over the sink to remove excess water. Chop spinach.
STEP 3
Half-cook the pasta in boiling water for 7-10 minutes, depending on size and thickness. Drain.
STEP 4
Mix cream, garlic, salt, pepper, chicken, spinach, and cheeses in a large bowl. Add drained spaghetti and stir.
STEP 5
Spread butter on a 2-quart gratin or baking dish. Place pasta mixture in gratin.
STEP 6
Bake until cream is boiling and pasta edges golden, about 12 minutes. Let cool 10 minutes before serving.
STEP 7
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