Pasta bake recipes are the kind of dishes that you make when you’re short on time and budget. Here’s one recipe using chicken, spinach, and almonds.
Serves:
Ingredients
- 1lbwhole-wheat pasta
- 1large yellow onion,chopped
- 3clovesgarlic,minced
- ½cupWhite Wine
- 4cupsfresh spinach,well-chopped
- ½lemon,juiced and zested
- 1lbchicken,cooked and shredded or cut into bite-sized pieces
- 8ozmozzarella cheese,or Italian blend, shredded
- ¼cupparmesan,freshly-grated, optional
- 1cupslivered almonds,toasted
- salt and freshly ground black pepper
Instructions
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Preheat the oven to 350 degrees F.
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Grease a 9 by 13-inch cooking dish with cooking spray. Set aside.
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Boil the pasta in a large pot of generously-salted water per package instructions, until it is just al dente (ever-so-slightly chewy).
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Drain pasta, toss with a glug of olive oil. Set aside.
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In the meantime, heat a bit of olive oil in a skillet over medium-high.
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Sauté the onions with a couple pinches of salt for a few minutes. Stir in garlic for one minute.
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Then add white wine, and stir to deglaze pan. Cook the mixture on the stove for another 5 minutes or so until it has reduced.
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Stir in spinach. Cook for just about 20 seconds, until the spinach collapses a bit.
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Remove from heat and stir in the lemon zest and juice. Add to pasta, along with the cooked chicken, and stir until mixed.
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Add half of the pasta to the bottom of the baking pan, then sprinkle with half of the mozzarella cheese. Repeat with the remaining layers.
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Finish with a thin layer of parmesan cheese.
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Cover with foil and bake for 30 minutes or until cheese on top is bubbly and melty.
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Serve sprinkled with the toasted almonds.
Nutrition
- Calories: 710.78kcal
- Fat: 32.50g
- Saturated Fat: 11.07g
- Trans Fat: 0.08g
- Monounsaturated Fat: 13.68g
- Polyunsaturated Fat: 5.46g
- Carbohydrates: 66.80g
- Fiber: 3.50g
- Sugar: 2.69g
- Protein: 40.41g
- Cholesterol: 94.55mg
- Sodium: 662.71mg
- Calcium: 412.89mg
- Potassium: 657.49mg
- Iron: 5.01mg
- Vitamin A: 212.36µg
- Vitamin C: 11.71mg
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