I found this recipe from the website Picky Palate. The name of the website alone was all the inspiration I needed to try this out. Picky Palates? I have them in abundance.
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| Here's what you'll need: 1 pound bowtie pasta, 1 bag of baby spinach, 2 cups cooked, shredded chicken, 1/2 cup chopped onion, 1 clove minced garlic, 2 containers Philadelphia Cooking Creme, 1-1/2 cups shredded mozzarella, olive oil, salt, and pepper. |
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| Cook the pasta according to package directions. Rinse in cold water to stop the cooking. In a Dutch oven, heat the olive oil over medium heat. Add the onions and cook until translucent. Add the garlic and cook, stirring for 1 minute. Stir in spinach and cook until wilted, about 2 minutes. |
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| Add in chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add in cooking creme, stirring to combine. The directions called for 2 cups, but they sold this in 10 ounce packages. I added both, and I think I would have even like a little more. Add cooked pasta and stir to coat. |
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| Pour the mixture into a 9x13 pan that has been coated with nonstick cooking spray. Top with the shredded cheese. |
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| Bake at 350 for 20-30 minutes or until the cheese is melted. I turned the broiler on for about 3 minutes to get the cheese nice and browned. |
Me: 4 out of 5 stars. This was good, and I liked that it was an all in one meal. I had never tried the cooking creme before, and next time, I might use light cream cheese and a little milk to cut back the fat. I liked that this was something that I could make ahead of time and pop in the oven when it was time for dinner.
Andy: 4 out of 5 stars. He liked the flavor and the way the top noodles got crispy. He's not exactly a spinach lover, but he could barely notice it.
Emma:
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| I don't know if she loved it, but she ate it! |
Chicken Florentine Bowtie Pasta
2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 clove minced garlic
4 cups baby spinach leaves
2 cups cooked shredded chicken breast
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Cups Philadelphia Cooking Creme
1 pound bowtie pasta or other small noodle
1 1/2 cups shredded mozzarella cheese
1 cup finely chopped white onion
1 clove minced garlic
4 cups baby spinach leaves
2 cups cooked shredded chicken breast
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Cups Philadelphia Cooking Creme
1 pound bowtie pasta or other small noodle
1 1/2 cups shredded mozzarella cheese
1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray.
2. Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.
3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese is melted.
Makes 8 servings
1 sweet somethings said:
Sounds good! Will have 2 try this 1! :)
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