It’s a good thing that this dish went over pretty well last night because it made a lot of pasta and we will be having it for dinner again tonight.
2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 clove minced garlic
4 cups baby spinach leaves
2 cups cooked shredded chicken breast
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Cups Philadelphia Cooking Creme
1 pound bowtie pasta or other small noodle
1 1/2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F. and spray a 9Ã—13 inch baking dish with non-stick cooking spray.
Cook pasta according to package directions, drain and run under cold water to stop cooking.
Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute.
Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.
Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese.
Bake for 20 to 30 minutes, until cheese is melted.
What did the family think? The only person who freaked out a little about the spinach was our youngest which is so funny because sitting on his plate, right next to the pasta, was a salad which he happily ate that had spinach in it. He also, of course, was not pleased that there was chicken in it. There was enough cheesy pasta to make up for all of the other offensive ingredients though, so he was fine.
Where did this recipe come from? Picky Palate
Photo from Cooking with Karyn