Pasta with Chicken and Spinach
Ingredients:
- dry pasta (rotini, farfalle, penne, etc) - 10 ounces
- butter - 2 T
- onion, chopped - 1/2
- garlic, minced - 2 cloves
- chive and onion cream cheese - 4 ounces
- sour cream - 1 cup
- half & half - 1 cup
- shredded Parmesan cheese - 1/2 cup
- shredded mozzarella cheese - 2 cups
- salt - 1/2 tsp
- black pepper - 1/2 tsp
- crushed red pepper flakes - pinch
- chopped fresh spinach - 1 - 1 1/2 cups
- cooked chicken (cubed OR shredded) - 2 cups
- tomatoes, cut into large chunks - 1/2 cup
- fresh basil or parsley - for garnish
Instructions:
Cook pasta in salted, boiling water to al dente; drain and set aside.
While pasta is cooking, in a saute pan over medium heat melt butter, add onion and garlic. Cook for 3 - 4 minutes to slightly soften veggies. DO NOT brown.
Add cream cheese, stir to melt. Reduce heat to low. Stir in sour cream, milk, Parmesan cheese, 1 cup Mozzarella cheese, salt, pepper and red pepper flakes. Stir until everything is well-combined and melted. Turn heat off.
In a bowl, combine pasta, chicken, spinach and tomatoes; gently stir in the sauce.
Pour into a greased 10 inch round casserole dish with non-stick spray. (If mixture looks dry, drizzle a little more half & half over the mixture)
Top with remaining mozzarella.
Bake, uncovered in a preheated 400 degree oven for 20 -25 minutes or until casserole is bubbly and beginning to brown. Garnish top with basil or parsley.
