Cheesy Ditalini With Chicken And Spinach Recipes

CHICKEN SPINACH ALFREDO ROTINI PASTA RECIPE BY TASTY

Chicken Spinach Alfredo Rotini Pasta Recipe by Tasty image

Here's what you need: oil, chicken breasts, garlic, bacon, spinach, salt, pepper, heavy cream, rotini pasta, parmesan cheese, fresh parsley

Provided by Alvin Zhou

Categories Dinner

Yield 3 servings

Number Of Ingredients 11

Ingredients

2 tablespoons oil
2 chicken breasts, thinly sliced
3 cloves garlic, minced
6 strips bacon, cooked, chopped
5 oz spinach
2 teaspoons salt
2 teaspoons pepper
2 cups heavy cream
1 ¼ cups rotini pasta, cooked
1 cup parmesan cheese
½ cup fresh parsley, chopped

Steps:

Heat oil in a large pot over high heat.
Cook the chicken until no pink is showing.
Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted.
Pour in the cream and bring to a boil.
Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly.
Enjoy!

CREMINI AND SPINACH CHEESY DITALINI SKILLET

Cremini and Spinach Cheesy Ditalini Skillet image

I love a good skillet mac and cheese. Featuring loads of spinach and caramelized cremini mushrooms baked up with ditalini pasta in a lusciously creamy sauce.

Provided by Jonathan Charbz

Categories Baked Macaroni and Cheese

Time 1h15m

Yield 8

Number Of Ingredients 22

Ingredients

3 cups ditalini pasta
3 tablespoons unsalted butter
½ teaspoon red pepper flakes
1 teaspoon garlic powder
1 medium yellow onion, diced
2 medium shallots, diced
sea salt and ground white pepper to taste
1 (8 ounce) package sliced cremini mushrooms
4 sprigs fresh thyme
1 (8 ounce) package fresh spinach
2 tablespoons all-purpose flour
1 teaspoon dry mustard powder
3 cups milk
1 cup shredded extra-sharp Cheddar cheese
1 cup shredded mozzarella cheese
⅔ cup panko bread crumbs
2 cloves garlic, pressed
1 tablespoon large shrimp (24-30 count), peeled and deveined, halved lengthwise
¼ teaspoon fresh thyme leaves, plus more for serving
sea salt and ground black pepper to taste
1 tablespoon extra-virgin olive oil, or more to taste
½ teaspoon chopped fresh parsley, or more to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook ditalini in the boiling water, stirring occasionally, until not quite done, about 9 minutes (it will continue to cook in the oven.) Strain and set aside.
In the meantime, melt butter in a 12-inch cast iron skillet over medium heat. Add pepper flakes and garlic powder; let bubble for about 1 minute. Add onion, shallots, and a good pinch of salt and pepper; cook and stir until onion is translucent, about 5 minutes. Add mushrooms, thyme sprigs, and another generous pinch of salt and pepper; cook for 3 more minutes.
Add spinach and another pinch of salt; cover and cook until spinach has wilted, 2 to 3 minutes. Add flour and mustard powder; stir until it has been fully absorbed. Cook and stir for 1 more minute.
Slowly pour in milk, making sure to scrape the bottom for any crusty bits; continue until all of the milk has been absorbed. Bring to a boil. Reduce heat to medium-low and continue to stir until the rapid bubbling stops. Cover and simmer for 10 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Remove the sauce from the heat. Pluck out and discard the thyme sprigs. Stir in Cheddar and mozzarella cheeses. Fold in cooked ditalini until everything is nice and combined.
Whisk bread crumbs, garlic, 1 tablespoon Grana Padana cheese, thyme leaves, and a good pinch of salt and pepper for topping together in a bowl. Add 1 tablespoon olive oil at a time, working it into the crumbs until they are moistened and crumbly. Sprinkle over the skillet.
Bake in the preheated oven until bubbly and golden on top, 20 to 25 minutes. Remove from the oven and set on a wire rack.

Nutrition Facts : Calories 420.4 calories, Carbohydrate 50.5 g, Cholesterol 42.3 mg, Fat 16.4 g, Fiber 3.1 g, Protein 19.9 g, SaturatedFat 8.8 g, Sodium 322.9 mg, Sugar 6.6 g

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