Betty's Chicken & Spinach Pasta Bake
- 12 ounces uncooked pasta (rigatoni, penne, etc)
- 1 lb chicken, cooked & cubed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 (10 ounce) packages frozen chopped spinach (thawed & drained)
- 4 garlic cloves, chopped
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1 pinch nutmeg
- 1 tablespoon italian seasoning
- 4 ounces low-fat cream cheese, cubed
- 12 ounces mozzarella cheese or 12 ounces Italian cheese blend, shredded
- Cook pasta according to package directions, remembering to leave it slightly undercooked.
- Rinse and set aside, reserving the pot for mixing in later.
- In a large skillet, cook onions in the olive oil until soft and translucent.
- Add garlic, chicken, and spinach.
- Cook for 3-5 minutes, stirring well to distribute the spinach nicely.
- Remove from heat.
- Melt butter in a large saucepan over medium-low heat.
- Add flour and seasonings.
- Cook 2-3 minutes whisking constantly.
- Add milk slowly, whisking together to make a sauce.
- (It may take a few minutes to thicken.)
- Add cubed cream cheese to sauce, stirring to melt.
- Combine pasta, sauce, and meat mixture in the pasta pot.
- Stir well to mix.
- Pour into 9x13" casserole, top with shredded cheese.
- ***At this point you may cover tightly with foil and refridgerate until ready to bake.
- To bake: preheat oven to 375.
- Uncover casserole and bake for 30-40 minutes until heated through and cheese is bubbly.
pasta, chicken, olive oil, onion, garlic, butter, flour, milk, nutmeg, italian seasoning, lowfat cream cheese, mozzarella cheese
Taken from www.food.com/recipe/bettys-chicken-spinach-pasta-bake-492328 (may not work)