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Spicy Chicken-Spinach Pasta Bake

Prep time 17 mins
Cook time 56 mins
Yield 8 servings (serving size: 1 cup)
We tested this recipe with both fresh and frozen spinach and had much better results with the fresh.

Ingredients

  • 8 ounces uncooked penne
  • 2 teaspoons butter
  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 1/2 cups 1% low-fat milk
  • 1 (6-ounce) package fresh baby spinach, coarsely chopped
  • 1 1/4 cups grated fresh Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups chopped cooked chicken breast
  • 1 1/2 cups salsa
  • Cooking spray

Nutrition Information

  • calories 297
  • fat 7.2 g
  • satfat 3.8 g
  • protein 24.4 g
  • carbohydrate 33.3 g
  • cholesterol 44 mg
  • iron 2.3 mg
  • sodium 655 mg
  • caloriesfromfat 22 %
  • fiber 1.9 g
  • calcium 308 mg

How to Make It

  1. Preheat oven to 350°.

  2. . Cook pasta according to package directions, omitting salt and fat. Drain.

  3. . While pasta cooks, melt butter in a Dutch oven over medium heat. Add onion and garlic; sauté 4 minutes or until tender. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute, stirring constantly. Add milk, stirring constantly with a whisk. Cook 11 minutes or until thick. Add spinach, stirring until spinach wilts. Remove from heat; add 1/4 cup cheese, salt, and pepper.

  4. . Stir in chicken, salsa, and 3/4 cup cheese. Carefully fold in pasta. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with remaining 1/4 cup cheese. Bake at 350° for 39 minutes or until bubbly.

Oxmoor House Healthy Eating Collection