Baked Chicken Spinach Penne

Baked Chicken Spinach Penne Recipe

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Deborah  N Finch

By
@debb518

Dianna (best friend) was coming over, thought I'd surprise her with this. Pure pasta Heaven!!

Rating:

★★★★★ 2 votes

Comments:
Serves:
6 with freezable leftovers
Prep:
35 Min
Cook:
45 Min
Method:
Bake

Ingredients

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  • 12 oz
    penne pasta, cooked & drained
  • 1 lb
    boneless, skinless chicken breast strips
  • 2 Tbsp
    olive oil
  • 2-4 clove
    garlic, chopped (depends on your taste)
  • 15 oz
    ricotta cheese
  • 2 c
    shredded mozzarella (reserve 1c)
  • 1/4 c
    freshly grated parmesan cheese
  • 1 c
    frozen chopped spinach (i use the 10oz box thawed & drained well)
  • 2
    large eggs beaten
  • 2 jar(s)
    classico asiago romano alfredo pasta sauce (can also use garlic alfredo sauce)

How to Make Baked Chicken Spinach Penne

Step-by-Step

  1. Cook & 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.
  2. Mix together 1 c mozzarella, spinach (I squeeze out as much water as possible), parmesan, ricotta & 2 beaten eggs. Mix well & set aside.
  3. Preheat oven to 350*. Spray or gease 13x9 pan. Pour 1 c of the sauce in pan & spread.
  4. Make layers of 1/2 the penne, 1/2 ricotta mixture, and 1/2 the sauce. Repeat layers.
  5. COVER and bake at 350* for 40 minutes.
  6. UNCOVER and top with reserved 1 c mozzarella. Bake additional 5-10 minutes till melted.

Printable Recipe Card

About Baked Chicken Spinach Penne

Course/Dish: Chicken
Main Ingredient: Pasta
Regional Style: Italian




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