Spinach Negresco

By Hanan Hussein
@Hananhus

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

Rating:

★★★★★ 1 vote

Comments:

5 Comments

Serves:

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

2: 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: flour
3 1/2 c: milk
12 oz: package uncooked pasta
1/2 pkg: frozen spinach
1/3 c: cheddar cheese, shredded
1/4 c: parmesan cheese, shredded

Step-By-Step

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.