Chicken & Spinach Pasta Bake
| Servings | Prep Time |
| 8Servings | 25Minutes |
| Cook Time |
| 25Minutes |
|
|
Ingredients
- 1Pound Pasta
- Coarse Kosher Salt
- 1Tbsp olive oil
- 1Pound Chicken BreastDiced
- Freshly Ground Black Pepper
- 10Ounce Baby Spinachroughly chopped
- 2 ShallotsDiced
- 1/4Cup Butter
- 1/3Cup Flour
- 2Cups 2% Milk
- 1Cup Greek Yogurt
- 4 Ounces Parmesan cheesegrated and divided
- 1 Lemonzested
Instructions
Bake Now
- Heat the oven to 350°F. Lightly grease a 9×13-inch baking dish, or two 9×9-inch baking dishes.
- Heat a large pot of water to boiling. Salt generously. Add the pasta and cook according to package directions. When it reaches al dente, drain.
- While the pasta water is boiling and the pasta cooks, heat a deep sauté pan over high heat and add the olive oil. When it shimmers, add the chicken pieces and sprinkle lightly with salt and pepper. Cook for about 2 minutes, not moving the pieces and letting them brown, then stir and brown the other side. Add the chopped greens, letting handfuls wilt down first if necessary, and cook just until half wilted. Spread in the prepared baking dish (or divide between two dishes). Add the diced shallots and toss.
- Wipe out the sauté pan and return to medium heat. Add the butter and melt. Whisk in the flour and cook for 3 minutes. Slowly whisk in the milk, whisking vigorously to avoid lumps. Cook for 3 to 5 minutes, whisking constantly, until the sauce thickens. Remove from the heat and stir in the yogurt, 3/4 of the Parmesan cheese, and lemon zest. Add 1 teaspoon salt and a generous quantity of black pepper.
- Toss the pasta with the chicken and spinach in the baking dish (or dishes), using a spoon or your hands to mix thoroughly. Pour the sauce over top and mix. Sprinkle the top with the remaining Parmesan cheese.
- Bake for 25 minutes or until hot through and slightly browned on top.
Bake Later
- To freeze one pan of this casserole, bake and then let cool completely. Cover tightly with a layer of plastic wrap and then foil. Freeze for up to 3 months.
- To bake from frozen: Heat the oven to 400°F. Remove plastic wrap but cover again with foil. Bake for 1 to 1 1/2 hours or until hot through, then uncover and bake for 15 minutes or until the top browns slightly.
Recipe Notes
