Chicken Spinach Mushroom Pasta Bake Paula Deen Recipe 1

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CHICKEN, SPINACH AND MUSHROOM PASTA



Chicken, Spinach and Mushroom Pasta image

Ready in just 35 minutes, seafood lovers can substitute shrimp for chicken in this pasta-liscious dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 13

8 oz spaghetti, cooked, reserving 1/3 cup pasta water
2 tablespoons butter
5 oz sliced mushrooms
1 small onion, finely chopped
1 1/2 cups loosely packed spinach
3 to 4 cloves garlic, finely chopped
2 tablespoons flour
1 cup half-and-half
3/4 cup cubed, cooked chicken (rotisserie chicken works great)
2 tablespoons shredded Parmesan cheese
Salt
Pepper
1/3 cup reserved pasta water

Steps:

  • In large skillet, heat butter over medium heat. Cook mushrooms, onions and spinach in butter until vegetables are softened and spinach is wilted, about 4 to 5 minutes.
  • Stir in garlic. Add the flour and stir for 1 minute until the pasty taste cooks off. Add the half-and-half and stir slowly as sauce thickens. Add the chicken to skillet; cook until hot, stirring occasionally. Stir in Parmesan cheese. Season with salt and pepper to taste.
  • Add cooked spaghetti and reserved pasta water. Stir to combine.

Nutrition Facts : Calories 480, Carbohydrate 59 g, Cholesterol 65 mg, Fat 2, Fiber 4 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 5 g, TransFat 1/2 g

ITALIAN CHICKEN AND PASTA BAKE



Italian Chicken and Pasta Bake image

Italian Chicken and Pasta Bake is a hearty and easy one-dish meal

Provided by Paula Deen

Categories     comfort food     Family Supper     International

Time 10m

Yield 6

Number Of Ingredients 13

1/4 cup butter
1 cup onion, chopped
4 cloves garlic, minced
1/4 cup all purpose flour
1 cup milk
2 (14.5-oz) cans diced tomatoes with basil, garlic, and oregano
1 (15-oz) can tomato sauce
3 cups chicken, cooked and chopped
4 cups mozzarella cheese, shredded and divided
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon sugar
1 (16-oz) package bow tie pasta, cooked according to package directions and kept warm

Steps:

  • Preheat oven to 350 °F. Spray a 13×9-inch baking dish with nonstick cooking spray.
  • In a very large skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 5 to 6 minutes or until onion is tender. Add flour, and cook, stirring constantly, for 2 minutes. Stir in milk, diced tomatoes and tomato sauce; cook for 5 to 6 minutes or until slightly thickened. Stir in chicken, 3 cups cheese, salt, pepper and sugar. Stir in pasta. Spoon mixture into prepared baking dish; sprinkle with remaining 1 cup cheese.
  • Bake for 25 to 30 minutes or until hot and bubbly.

CHICKEN 'N' SPINACH PASTA BAKE



Chicken 'n' Spinach Pasta Bake image

Make and share this Chicken 'n' Spinach Pasta Bake recipe from Food.com.

Provided by KathyP53

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

8 ounces uncooked rigatoni pasta
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10 ounce) package frozen chopped spinach, thawed (I used 10 oz. fresh baby spinach leaves, chopped)
3 cups cubed cooked chicken breasts (I used chopped rotisserie chicken from the grocery deli)
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1 (8 ounce) container chive & onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded mozzarella cheese

Steps:

  • Prepare rigatoni acoording to package directions.
  • Meanwhile, spread oil on bottom of an 11x7" baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.
  • Drain thawed spinach well, pressing between layers of paper towls.
  • Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarela cheese.
  • Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.

CHICKEN, SPINACH, AND CHEESE PASTA BAKE



Chicken, Spinach, and Cheese Pasta Bake image

Pasta, chicken, spinach, and cheese baked to bubbly perfection.

Provided by jr911

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package penne pasta
1 teaspoon olive oil
1 onion, chopped
3 cups chopped cooked chicken
1 (14 ounce) can Italian-style diced tomatoes
1 (10 ounce) package spinach
1 (8 ounce) package cream cheese, softened
1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
  • Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

Nutrition Facts : Calories 544.2 calories, Carbohydrate 53.2 g, Cholesterol 85.3 mg, Fat 21.7 g, Fiber 6.4 g, Protein 34.2 g, SaturatedFat 10.2 g, Sodium 331.9 mg, Sugar 3.2 g

PAULA DEEN'S AMAZING CHICKEN CASSEROLE RECIPE - (4.6/5)



Paula Deen's Amazing Chicken Casserole Recipe - (4.6/5) image

Provided by JUDY2949

Number Of Ingredients 11

2 cups chicken, cooked, cut in small bite-sized pieces
4 cups pasta, cooked and drained (approximately 2 cups uncooked); penne, cavatappi, or rigatoni works well
3 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons flour
1/2 cup sour cream
1 cup milk
3 cups cheese, grated (cheddar, colby jack, Swiss, or a combination), with 1/2 cup reserved for sprinkling on top
1/2 teaspoon red pepper flakes
salt and black pepper to taste

Steps:

  • Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally. Add the flour and whisk together for about 1 minute, this will allow the flour to cook just a little before adding the other ingredients. Add the sour cream and milk, and continue whisking until the mixture has thickened. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. Remove the casserole and let it sit for about 15 minutes prior to serving.

CREAMY CHICKEN, MUSHROOM, AND SPINACH PASTA



Creamy Chicken, Mushroom, and Spinach Pasta image

Use your stovetop to prepare a quick and tasty meal for a weeknight, or for guests! Use one pot for the pasta and one pot for the chicken, veggies and sauce, then combine in a pretty pasta bowl or on a platter.

Provided by Bibi

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 pound farfalle (bow-tie) pasta
3 tablespoons extra virgin olive oil
2 pounds chicken tenders, patted dry
salt and ground black pepper to taste
24 ounces fresh mushrooms, sliced
1 medium onion, halved and thinly sliced
3 tablespoons fresh minced garlic
3 cups chicken broth
4 teaspoons Dijon mustard
¼ cup heavy cream
2 cups roughly chopped fresh spinach
2 tablespoons coarsely grated Parmesan cheese, or to taste
1 teaspoon chopped flat-leaf (Italian) parsley, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
  • Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.
  • Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 47.2 g, Cholesterol 78.2 mg, Fat 12.8 g, Fiber 3.2 g, Protein 35.2 g, SaturatedFat 3.7 g, Sodium 610.3 mg, Sugar 4.4 g

CHICKEN, SPINACH & MUSHROOM PASTA BAKE (PAULA DEEN) RECIPE - (1/5)



Chicken, Spinach & Mushroom Pasta Bake (Paula Deen) Recipe - (1/5) image

Provided by á-178825

Number Of Ingredients 14

2 T butter
6 oz fresh baby spinach
8 oz fresh sliced mushrooms
1/2 c chopped onion
1/4 c all purpose flour
32 oz chicken broth
16 oz penne pasta
3 c shredded rotisserie chicken
2 (8oz) pkgs fresh mozzarella pearls, drained
1 c roasted red pepper (comes in jar) drained & cut in 1/4 in strips
1 T Dijon mustard
1 1/2 t salt
1/2 t ground black pepper
1/2 c shredded Parmesan

Steps:

  • Preheat oven to 350. Spray 13x9 baking dish with cooking spray. In lg pan, melt butter over med heat. Add spinach; cook, stirring occasionally just until wilted. Remove from pan & set aside. Add mushrooms & onion to pan; cook stirring frequently, 5 min. Add flour (dissolved in sm amount of water) & cook stirring occasionally, 2 min. Stir in broth & cook stirring often, 15 min until mixture is thickened & bubbly. Remove from heat & stir in spinach, pasta & next 6 ingredients. Spoon mixture into baking dish & sprinkle with Parmesan. Bake for 30 min. until hot & bubbly. Recipe can be assembled & frozen up to 1 mo. Let thaw overnight in refrigerator & bake as directed.

CHICKEN AND SPINACH PASTA CASSEROLE RECIPE



Chicken and Spinach Pasta Casserole Recipe image

A delicious and simple casserole filled with yummy chicken, pasta and spinach!

Provided by Camille Beckstrand

Categories     Main Course

Time 40m

Number Of Ingredients 13

10 oz rigatoni pasta (uncooked)
1 pkg package frozen chopped spinach (thawed and drained)
2 teaspoon olive oil
1 onion (diced)
4 teaspoon minced garlic
3 boneless, skinless chicken breasts (cubed)
14.5 ounces diced tomatoes (undrained)
24 ounces marinara sauce
3 Tablespoon tomato paste
1¼ teaspoon dried basil
¾ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
½ cup grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Spray 9x13-inch baking dish with nonstick cooking spray; set aside.
  • Cook pasta according to package directions and drain.
  • Place spinach on paper towel and squeeze until almost all moisture has been removed.
  • Add oil to a large nonstick skillet and place over medium heat. Add onion and garlic and sauté until tender.
  • Add chicken and cook until no longer pink, stirring occasionally.
  • Stir in tomatoes, marinara sauce, tomato paste, basil, oregano and crushed red pepper flakes. Bring to a boil and then reduce heat.
  • Simmer 5 minutes, uncovered stirring occasionally.
  • Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a large mixing bowl.
  • Spoon into prepared baking dish and sprinkle with remaining 1/4 cup Parmesan cheese over the top.
  • Bake for 20 minutes and serve.

Nutrition Facts : Calories 358 kcal, Carbohydrate 51 g, Protein 26 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 43 mg, Sodium 897 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

CHICKEN FLORENTINE (PAULA DEEN)



Chicken Florentine (Paula Deen) image

Another recipe from Paula Deen I saw on her show Paula's Home cooking. Looks absolutely delish! This can be frozen for later use and thawing out in the fridge or you can pop it right into the oven once put together.

Provided by KaraRN

Categories     Chicken

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 (10 ounce) packages frozen chopped spinach
6 boneless skinless chicken breast halves, and shredded (about 4 pounds)
2 (10 3/4 ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cups grated sharp cheddar cheese
2 tablespoons fresh lemon juice
1 teaspoon curry powder
salt & freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated parmesan cheese
1/2 cup soft breadcrumbs
2 tablespoons butter

Steps:

  • Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
  • In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
  • Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
  • Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
  • Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

Nutrition Facts : Calories 730.5, Fat 48.1, SaturatedFat 20.8, Cholesterol 152.6, Sodium 1516.5, Carbohydrate 25.8, Fiber 3.1, Sugar 5.6, Protein 47.2

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Top Asked Questions

How do you cook spinach and Mushroom Chicken Breast?
Creamy spinach and mushroom chicken with a silky sauce flavored with fresh lemon and garlic is a simple, delicious dinner recipe. Place the chicken breasts on a cutting board in front of you. With a sharp knife, carefully slice the chicken breasts in half horizontally to create two thin cutlets.
How to cook mushrooms and spinach for pasta?
Add the mushrooms and cook until golden brown. Add the spinach and allow to cook for a few minutes until wilted. Pour in the cream then bring to a simmer. Allow to gently cook for 5 minutes until the mushrooms are cooked and the sauce has reduced slightly. Season the sauce with lemon juice, salt and pepper and stir in the Parmesan cheese.
How to cook chicken and mushrooms in a pan?
Heat a large skillet or deep frying pan over medium-high heat. Add the chicken and allow to sear for 2-3 minutes per side until golden brown. Remove and set aside. In the same pan, melt the butter then cook the garlic and oregano for 30 seconds. Add the mushrooms and cook until golden brown.
How do you make a pasta casserole with chicken and cheese?
Directions. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until...

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