Chicken, Spinach and Artichoke Pasta Bake

Name: Chicken, Spinach and Artichoke Pasta Bake
Prep time: 40 min
Yield: 8
Ingredients: 8 oz uncooked rotini pasta (about 2 1/3 cups); 1 tablespoon olive oil; 1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup chopped onion; 1 tablespoon finely chopped garlic (3 cloves); 3/4 cup mayonnaise; 1 cup sour cream; 1 cup milk; 1/2 teaspoon crushed red pepper flakes; 1 cup grated Parmesan cheese; 1 can (14 oz) small artichoke hearts, drained and coarsely chopped; 1 box (10 oz) Cascadian Farm™ frozen organic chopped spinach, thawed and squeezed to drain; 1 cup roasted red bell peppers, drained and finely chopped (from 16-oz jar); 2 cups shredded Monterey Jack cheese (8 oz)

Chicken, Spinach and Artichoke Pasta Bake was pinched from <a href="http://www.bettycrocker.com/recipes/chicken-spinach-and-artichoke-pasta-bake/7611edc0-a898-4b2c-bb33-122a8542d474" target="_blank">www.bettycrocker.com.</a>

"Inspired by the cheesy, savory spinach-artichoke dip that everyone loves, this chicken casserole will quickly become a favorite, too...."

INGREDIENTS

•

8 oz uncooked rotini pasta (about 2 1/3 cups)

•

1 tablespoon olive oil

•

1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces

•

1/2 teaspoon salt

•

1/4 teaspoon pepper

•

1/2 cup chopped onion

•

1 tablespoon finely chopped garlic (3 cloves)

•

3/4 cup mayonnaise

•

1 cup sour cream

•

1 cup milk

•

1/2 teaspoon crushed red pepper flakes

•

1 cup grated Parmesan cheese

•

1 can (14 oz) small artichoke hearts, drained and coarsely chopped

•

1 box (10 oz) Cascadian Farm™ frozen organic chopped spinach, thawed and squeezed to drain

•

1 cup roasted red bell peppers, drained and finely chopped (from 16-oz jar)

•

2 cups shredded Monterey Jack cheese (8 oz)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes