Spinach Negresco

Hanan Hussein


When my son was young he wouldn't eat vegetables but he loved pasta in any way it is cooked. So one day I was making negresco and just thought what if I add spinach to the bechamel sauce before sticking it in the oven, so I did. He loved it and so did everyone else and it became one of his and our favorite dishes ever since

★★★★★ 1 vote
20 Min
20 Min


chicken breasts, boneless and skinless cut into small bite size pieces
salt and pepper to taste
2 clove
garlic minced
1/3 c
olive oil
3/8 c
3 1/2 c
12 oz
package uncooked pasta
1/2 pkg
frozen spinach
1/3 c
cheddar cheese, shredded
1/4 c
parmesan cheese, shredded


1Cook pasta according to package directions, drain and set aside.
2Meanwhile in a large sauce pan add olive oil, chicken, garlic, salt and pepper. Over medium low heat cook chicken stirring frequently till no longer pink.
3Add flour and stir till it absorbs all the liquid and it is like a paste coating the chicken pieces
4Slowly add the milk stirring continuously till you have a light creamy sauce.
5Add the spinach and stir till it is all thawed. Remove from heat. Add the cheddar cheese and stir till it is well distributed.
6Add the cooked pasta and stir till is is well distributed, pour the whole mixture into a deep oven proof casserole. Sprinkle the top with the parmesan cheese.
7Bake in a 400 degrees oven till the top is golden brown, or if you want to save time you can use the broiler to get the top browned faster.

About Spinach Negresco

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy, Healthy