Spicy Chicken-Spinach Pasta Bake

We tested this recipe with both fresh and frozen spinach and had much better results with the fresh.

Yield: 8 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 297
  • Fat: 7.2g
  • Saturated fat: 3.8g
  • Protein: 24.4g
  • Carbohydrate: 33.3g
  • Cholesterol: 44mg
  • Iron: 2.3mg
  • Sodium: 655mg
  • Calories from fat: 22%
  • Fiber: 1.9g
  • Calcium: 308mg

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

Preparation

  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.
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