portobello and chicken pasta casserole
This pasta dish is good even without the chicken. Great for an easy night at home or fancy enough if your having company.
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prep time
30 Min
cook time
20 Min
method
Bake
yield
6 to 8
Ingredients
- 8 ounces penne pasta, uncooked
- 2 tablespoons vegetable oil
- 1/2 pound portobello mushrooms, thinly sliced
- 1/4 cup margarine
- 1/4 cup flour
- 2 large cloves of garlic, minced
- 1/2 teaspoon dried basil
- 1 3/4 cups milk
- 2 cups shredded mozzarella cheese
- 1/4 cup parmesan cheese
- 1/2 cup shredded monterey jack cheese
- 2 - boneless skinless chicken breasts, cooked, cut into 1 inch pieces
- 1 package frozen spinach, 10 ounce, thawed, squeezed dry
- 1/4 cup soy sauce
How To Make portobello and chicken pasta casserole
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Step 1Preheat oven to 350. Lightly grease a 9 x 13 baking dish.
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Step 2Cook pasta al dente according to package directions, drain.
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Step 3Heat oil in a saucepan over medium heat. Stir in mushrooms, cook until they weep and set aside. Melt margarine in saucepan. Mix in flour, garlic and basil. Gradually mix in milk until thickened. Stir in 1 cup Mozzarella cheese and 1/4 cup Monterey Jack until melted. Remove sauce pan from heat and mix in cooked pasta, mushrooms, chicken, spinach and soy sauce. Transfer to prepared baking dish and top with remaining cheese.
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Step 4Bake 20 minutes until bubbly and light brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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