Spinach Cheese Chicken Galette Recipes
CHICKEN, SPINACH, AND CHEESE PASTA BAKE
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
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
SPINACH, CHEESE & CHICKEN GALETTE
Steps:
- 1. Preheat oven to 400 degrees 2. Let pie crust come to room temperature, so it does not tear. While you wait, mince two cloves of garlic and mix with canned spinach (drained and squeeze of water) creme fraiche, cream cheese, manchego cheese, half of the goat cheese, and a pinch of salt. Set aside. 3. Season your chicken thighs with salt and pepper, sear then cook for about 10-15 minutes or until done. Let sit for 5 minutes. 4. Dice chicken into small cubes, and mix with your cheese. 5. Unroll your store bought crust, and in the center place your filling in the center. I put a little olive oil on the inside (I find store bought crusts aren't as dynamic or flakey - this will spruce it up a bit). Gently fold the edges in so you don't tear them. 6. Brush the outside of the dough with a an egg wash so it browns nicely. 7. Bake at 400 for 12-15 minutes or until golden brown. Remove and serve with spinach tossed lightly in olive oil. Top with chopped scallion and the remained of your goat cheese as garnish.
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