Spinach Artichoke Chicken Pasta Bake
INGREDIENTS
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2 boneless, skinless chicken breasts, cut into chunks (or 5 or 6 chicken tenders)
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2 T vegetable oil for cooking chicken
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salt and pepper for chicken - I used about 1/2 tsp each
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1/2 of a 9 oz box of frozen chopped spinach, drained well (squeeze excess liquid out with a paper towel)
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1 (6 oz) jar marinated artichoked hearts, drained and chopped
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8 oz pasta (I used farfalle, or bowtie, but any shape will work)
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4 oz jar diced pimientos, drained (optional) If you're not a huge fan of pimentios omit or add just 1 or 2 Tablespoons of them
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Bechamel Sauce
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(I doubled the above recipe for Bechamel for this recipe, the amounts I used for this recipe is listed below. For detailed cooking instructions on Bechamel read the above link)
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4 Tablespoons butter
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4 Tablespoons self-rising flour
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2 cups milk
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2 cups grated cheese, seperated (I used Cracker Barrel white cheddar. A havarti or muenster would also be good in this recipe.)
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