CHICKEN, SPINACH AND ARTICHOKE PASTA BAKE
Inspired by the cheesy, savory spinach-artichoke dip that everyone loves, this chicken casserole will quickly become a favorite, too.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.
- Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper; cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove from skillet; set aside. Reduce heat to medium; in same skillet, add onion and garlic. Cook 2 to 3 minutes or until tender.
- In large bowl, beat mayonnaise, sour cream and milk with whisk. Stir in onion mixture, crushed red pepper flakes, Parmesan cheese, artichoke hearts, spinach, roasted red bell peppers and Monterey Jack cheese. Add pasta and chicken; stir until combined. Transfer mixture to baking dish.
- Bake 40 to 45 minutes or until cheese is melted and casserole is heated through.
- If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Spread mixture in large shallow pan; cool mixture completely, covered, 30 to 45 minutes in refrigerator. Spoon mixture into baking dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 50 to 60 minutes or until casserole is heated through (165°F in center).
Nutrition Facts : Calories 640, Carbohydrate 35 g, Cholesterol 105 mg, Fat 5, Fiber 5 g, Protein 36 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 5 g, TransFat 1/2 g
KENA'S CHICKEN SPINACH ARTICHOKE PASTA
A favorite at all of our family gatherings, this simple dish never fails to impress.
Provided by Allrecipes Member
Categories Chicken Pasta
Time 1h19m
Yield 10
Number Of Ingredients 7
Steps:
- Place chicken breasts in a large pot and cover with water. Bring to a boil; cook chicken until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Drain and cool until easily handled, about 5 minutes; slice into smaller pieces.
- Preheat oven to 350 degrees F (175 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 9 minutes. Drain.
- Mix chicken slices, penne, Alfredo sauce, artichoke hearts, spinach, and diced tomatoes together in a 9x13-inch baking dish. Season with salt and pepper.
- Bake in the preheated oven until sauce is bubbly, about 30 minutes.
Nutrition Facts : Calories 664.5 calories, Carbohydrate 45.2 g, Cholesterol 89.3 mg, Fat 43.6 g, Fiber 3.9 g, Protein 28.2 g, SaturatedFat 15.8 g, Sodium 1617 mg, Sugar 6 g
KENA'S CHICKEN SPINACH ARTICHOKE PASTA
A favorite at all of our family gatherings, this simple dish never fails to impress.
Provided by Allrecipes Member
Categories Chicken Pasta
Time 1h19m
Yield 10
Number Of Ingredients 7
Steps:
- Place chicken breasts in a large pot and cover with water. Bring to a boil; cook chicken until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Drain and cool until easily handled, about 5 minutes; slice into smaller pieces.
- Preheat oven to 350 degrees F (175 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 9 minutes. Drain.
- Mix chicken slices, penne, Alfredo sauce, artichoke hearts, spinach, and diced tomatoes together in a 9x13-inch baking dish. Season with salt and pepper.
- Bake in the preheated oven until sauce is bubbly, about 30 minutes.
Nutrition Facts : Calories 664.5 calories, Carbohydrate 45.2 g, Cholesterol 89.3 mg, Fat 43.6 g, Fiber 3.9 g, Protein 28.2 g, SaturatedFat 15.8 g, Sodium 1617 mg, Sugar 6 g
KENA'S CHICKEN SPINACH ARTICHOKE PASTA
A favorite at all of our family gatherings, this simple dish never fails to impress.
Provided by Allrecipes Member
Categories Chicken Pasta
Time 1h19m
Yield 10
Number Of Ingredients 7
Steps:
- Place chicken breasts in a large pot and cover with water. Bring to a boil; cook chicken until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Drain and cool until easily handled, about 5 minutes; slice into smaller pieces.
- Preheat oven to 350 degrees F (175 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 9 minutes. Drain.
- Mix chicken slices, penne, Alfredo sauce, artichoke hearts, spinach, and diced tomatoes together in a 9x13-inch baking dish. Season with salt and pepper.
- Bake in the preheated oven until sauce is bubbly, about 30 minutes.
Nutrition Facts : Calories 664.5 calories, Carbohydrate 45.2 g, Cholesterol 89.3 mg, Fat 43.6 g, Fiber 3.9 g, Protein 28.2 g, SaturatedFat 15.8 g, Sodium 1617 mg, Sugar 6 g
KENA'S CHICKEN SPINACH ARTICHOKE PASTA
A favorite at all of our family gatherings, this simple dish never fails to impress.
Provided by Allrecipes Member
Categories Chicken Pasta
Time 1h19m
Yield 10
Number Of Ingredients 7
Steps:
- Place chicken breasts in a large pot and cover with water. Bring to a boil; cook chicken until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Drain and cool until easily handled, about 5 minutes; slice into smaller pieces.
- Preheat oven to 350 degrees F (175 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 9 minutes. Drain.
- Mix chicken slices, penne, Alfredo sauce, artichoke hearts, spinach, and diced tomatoes together in a 9x13-inch baking dish. Season with salt and pepper.
- Bake in the preheated oven until sauce is bubbly, about 30 minutes.
Nutrition Facts : Calories 664.5 calories, Carbohydrate 45.2 g, Cholesterol 89.3 mg, Fat 43.6 g, Fiber 3.9 g, Protein 28.2 g, SaturatedFat 15.8 g, Sodium 1617 mg, Sugar 6 g
SPINACH ARTICHOKE DIP PASTA WITH CHICKEN
A classic dip transforms into a crowd-friendly pasta. The rotisserie chicken is an optional add-in, but it makes this comforting mac and cheese (with a twist!) a complete meal-in-a-bowl. Best of all, leftovers are easy to rewarm in the microwave or stovetop and taste just as great on day 2 when the flavors have had even more time to intensify.
Provided by Kelly Senyei
Categories main-dish
Time 25m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
- Drain the pasta, return it to the pot then add the sour cream and stir to combine. Stir in the artichoke hearts, chicken and sun-dried tomatoes then set the pasta aside.
- Melt the butter in a large heavy-bottomed pot over medium heat. Add the spinach and cook, stirring, until the spinach is wilted and most of the liquid has cooked off, about 10 minutes. Stir in the flour then add the milk, garlic powder, pepper and cream cheese, stirring to combine. Continue cooking the sauce, stirring occasionally, until it thickens slightly, about 5 minutes. Stir in the Parmesan and Cheddar.
- Pour the cheese sauce over the pasta mixture, stirring until well combined then serve.
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