This one was supposed to be a family pleaser, but honestly it really just pleased the adults in this household for some reason. Must be something in the air today with the blizzard and all. Anyhow, I served this with an Italian salad and some breadsticks. Made it early this morning and threw it in the oven around dinnertime.
Chicken-Spinach Pasta Bake
8 oz. penne pasta
2 t. butter
1/2 c. chopped onion
4 garlic cloves, minced
1/4 c. flour
2 1/2 c. 1% milk
1 package baby spinach, coarsely chopped
1 1/4 c. grated parmesan
1/2 t. salt
2 c. chopped, cooked chicken
1 1/2 c. salsa
Cook pasta and drain. In a pan, melt butter. Add onion and garlic and cook for about 5 minutes. Stir in the flour and cook for one minute. Then gradually add the milk and let it thicken, stirring with a whisk. Add spinach until it welts. Remove from heat and add 1/4 c. cheese and salt. Stir in chicken, salsa and 3/4 c. cheese. Fold in pasta and then put in a greased 13X9 pan. This took about 45 minutes in a 350 oven after sitting at room temperature for about 20 minutes.
*Brought to you by my good friends at Weight Watchers in their One Pot meal supplement.
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