CHICKEN 'N' SPINACH PASTA BAKE
Make and share this Chicken 'n' Spinach Pasta Bake recipe from Food.com.
Provided by KathyP53
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare rigatoni acoording to package directions.
- Meanwhile, spread oil on bottom of an 11x7" baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.
- Drain thawed spinach well, pressing between layers of paper towls.
- Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarela cheese.
- Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.
CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE
Make the popular Italian-American pasta dish, chicken alfredo. We've used chicken, spinach and crispy bacon crumbs, but mushrooms are good, too
Provided by Cassie Best
Categories Dinner, Supper
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
- Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
- Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
- Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
- Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
- Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
- Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
- To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.
Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.9 milligram of sodium
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- Boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
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- In the same pot you cooked chicken, you can caramelize your onions: add in ½ tablespoon olive oil or butter, onions and salt and pepper; stir to coat. Cook onions, stirring occasionally; check your onions every 5-10 minutes until they have completely caramelized and turned golden brown. If the onions appear to be getting too dark or sticking too much to the bottom of the pan, then simply reduce the heat a bit. You can also add in a few teaspoons of water to help deglaze the pan. Once the onions have caramelized, reduce heat to low and stir in spinach with the onions; cook until spinach wilts. Remove from heat and transfer to the bowl with the chicken.
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