Monday, 1 April 2013

Chicken Florentine Pasta

I feel like I have been making SOOOO many sweet treats these past couple weeks. I do love baking but sometimes, there is such a thing as sugar overload (especially when you're the one who ends up eating a lot of it!).

So to switch things up a little bit, I'm posting this delicious casserole that I made months ago and am only getting around to posting now!

This pasta became a quick favorite for the boyfriend and me. It is cheesy, creamy, and full of flavor. The shredded chicken adds a nice protein kick and the baby spinach adds a little veggie to the mix. All-in-all, I loved this dish and would make it again in a heartbeat.

Hope you enjoy, and happy cooking!

Chicken Florentine Pasta
Cook Time: 20-30mins       Yields 8 servings

2 Tbsps extra virgin olive oil
1 cup onion, finely chopped
1 clove garlic, minced
4 cups baby spinach leaves
2 cups cooked chicken breast, shredded
1/2 tsp salt
1/4 tsp ground black pepper
2 cups Philadelphia Herb and Garlic Cooking Creme
1 lb rotini pasta, cooked
1 1/2 cups mozzarella cheese, shredded

1) Preheat oven to 350 F. Spray a 9x13 inch cooking dish with non-stick cooking spray.
2) In a large pot, heat oil over medium-high heat. Add onion and cook until tender and translucent, about 5 minutes. Add garlic and cook for another minute.
3) Add baby spinach and cook until wilted, about 2 minutes. Add chicken, salt and pepper, stirring to combine. Add cooking creme and stir until completely combined and cook for 5 minutes.
4) Add cooked pasta to creme mixture and stir until pasta is completely coated. Pour pasta into the prepared baking dish. Top with shredded cheese and bake for 20-30 minutes, until casserole is bubbly and cheese is melted. Serve immediately.

(Recipe adapted from Picky Palate)

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