baked chicken spinach penne
(2 RATINGS)
Dianna (best friend) was coming over, thought I'd surprise her with this. Pure pasta Heaven!!
No Image
prep time
35 Min
cook time
45 Min
method
Bake
yield
6 with freezable leftovers
Ingredients
- 12 ounces penne pasta, cooked & drained
- 1 pound boneless, skinless chicken breast strips
- 2 tablespoons olive oil
- 2-4 cloves garlic, chopped (depends on your taste)
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella (reserve 1c)
- 1/4 cup freshly grated parmesan cheese
- 1 cup frozen chopped spinach (i use the 10oz box thawed & drained well)
- 2 - large eggs beaten
- 2 jars classico asiago romano alfredo pasta sauce (can also use garlic alfredo sauce)
How To Make baked chicken spinach penne
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Step 1Cook & drain penne. Sautee chopped garlic in olive oil. Add chicken strips & lightly brown; add both jars of sauce and simmer till heated through. Stir frequently.
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Step 2Mix together 1 c mozzarella, spinach (I squeeze out as much water as possible), parmesan, ricotta & 2 beaten eggs. Mix well & set aside.
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Step 3Preheat oven to 350*. Spray or gease 13x9 pan. Pour 1 c of the sauce in pan & spread.
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Step 4Make layers of 1/2 the penne, 1/2 ricotta mixture, and 1/2 the sauce. Repeat layers.
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Step 5COVER and bake at 350* for 40 minutes.
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Step 6UNCOVER and top with reserved 1 c mozzarella. Bake additional 5-10 minutes till melted.
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