Recipe of the Week: Baked Spinach & Chicken Pasta

This recipe is from here, but I found it on Pinterest. It was pretty good, especially the cheesy part on the top, but it was missing sauce to tie it all together.  Maybe a white sauce would do the trick.

  • 8 oz. pasta (I used GF quinoa macaroni) 
  • 4 boneless, skinless chicken breasts (about 2 lbs.), diced 
  • 1/4 cup olive oil 
  • 8 cloves garlic, minced 
  • 1 tsp. salt 
  • 5 cups fresh spinach, chopped 
  • 1/4 cup white wine 
  • 2 cups mozzarella cheese 

  1. Preheat the oven to 350°. Set a large pot of water to boil. Once it comes to a rolling boil, salt it and cook the pasta until just al dente. Drain. 
  2. While the pasta is cooking, set a large skillet over medium heat. Once it’s hot, heat the olive oil then add the chicken. Brown the chicken on all sides – about 10 minutes. Add the garlic and simmer with the chicken until it’s fragrant and begins to turn golden – about 3 minutes. 
  3. Add the salt. spinach and white wine to the skillet and cook for an additional 3 – 5 minutes, or until the spinach begins to wilt. Toss the contents of the skillet with the pasta and place in a casserole dish. Cover with cheese and bake for 25 minutes. 

 Makes about 8 servings.


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