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.

Ingredients:

• 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 

Directions:

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.