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Baked Chicken and Spinach Pasta
It's a pretty common thing for Canadians to beat winter by travelling south to warmer climes for their vacation. I don't mind winter at all and I actually like the cold better than too much heat. I prefer a crisp bright winter day to 100F in the summer. I do find the grey wetness of November pretty dreary, however. That's when I start to look at recipes that make you feel better, like braises, stews and casseroles.
This baked chicken and spinach pasta is exactly something my mother would love, and I bet most kids would too. It's homey and comfortable, but still very tasty. My husband isn't a big fan of casseroles and he sighed a bit when I told him what we were having for dinner, but he went back for seconds. It also has the benefit of being very easy to make, and fast enough to have as a mid-week dish.
This recipe is from the website Bitchin' Camero.
INGREDIENTS
| 1 lb. | pasta |
| 4 | boneless, skinless chicken breasts, diced |
| 1/4 cup | olive oil |
| 8 | cloves garlic, minced |
| 1 tsp. | salt |
| 5 cups | fresh spinach, chopped |
| 1/4 cup | white wine |
| 2 cups | mozzarella cheese |
PREPARATION:
- Preheat the oven to 350°. Set a large pot of water to boil. Once it comes to a rolling boil, salt it and cook the pasta until just al dente. Drain.
- While the pasta is cooking, set a large skillet over medium heat. Once it’s hot, heat the olive oil then add the chicken. Brown the chicken on all sides – about 10 minutes. Add the garlic and simmer with the chicken until it’s fragrant and begins to turn golden – about 3 minutes.
- Add the salt. spinach and white wine to the skillet and cook for an additional 3 – 5 minutes, or until the spinach begins to wilt. Toss the contents of the skillet with the pasta and place in a casserole dish. Cover with cheese and bake for 25 minutes.
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