INCREDIBLE CARAMELIZED ONION SPINACH CHICKEN PASTA BAKE
Incredible caramelized onion spinach chicken pasta bake made with two full bags of spinach for extra veggies and a creamy, lightened up parmesan cheese sauce. This protein-packed, healthy chicken pasta bake is the perfect weeknight dinner when you're craving something warm and comforting!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dinner Gluten Free Nut Free
Time 1h15m
Number Of Ingredients 23
Steps:
- Preheat your oven to 350 degrees Spray a 2-quart baking dish or 9x9 inch or 11x7 inch baking pan with nonstick cooking spray, or grease with olive oil or butter.
- Boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
- Cook your chicken: add ½ tablespoon olive oil to a large pot and place over medium high heat. Add in diced chicken, season with garlic powder and salt and pepper; cook for 5-7 minutes or until chicken is no longer pink. Transfer chicken to a large bowl once done cooking.
- In the same pot you cooked chicken, you can caramelize your onions: add in ½ tablespoon olive oil or butter, onions and salt and pepper; stir to coat. Cook onions, stirring occasionally; check your onions every 5-10 minutes until they have completely caramelized and turned golden brown. If the onions appear to be getting too dark or sticking too much to the bottom of the pan, then simply reduce the heat a bit. You can also add in a few teaspoons of water to help deglaze the pan. Once the onions have caramelized, reduce heat to low and stir in spinach with the onions; cook until spinach wilts. Remove from heat and transfer to the bowl with the chicken.
- In the same pot, add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat to a simmer and stir every so often, until the sauce thickens up.
- Once sauce has thickened up a bit, turn off the heat and stir in garlic powder, parmesan cheese. salt and LOTS of freshly ground black pepper.
- Next stir in cooked noodles, spinach and caramelized onions and chicken. Season again with salt and pepper, to taste. Pour mixture into your prepared baking pan and spread out.
- In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 25 minutes or until breadcrumbs are golden brown. Serves 6.
Nutrition Facts : ServingSize 1 serving (based on 6), Calories 434 kcal, Fat 15.5 g, SaturatedFat 6 g, Carbohydrate 50.4 g, Fiber 3.9 g, Sugar 3.5 g, Protein 27.4 g
CHICKEN, SPINACH, AND CHEESE PASTA BAKE
Pasta, chicken, spinach, and cheese baked to bubbly perfection.
Provided by jr911
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
- Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.
Nutrition Facts : Calories 544.2 calories, Carbohydrate 53.2 g, Cholesterol 85.3 mg, Fat 21.7 g, Fiber 6.4 g, Protein 34.2 g, SaturatedFat 10.2 g, Sodium 331.9 mg, Sugar 3.2 g
CHICKEN & SPINACH FETTUCCINE BAKE
This fettucine dish is baked with garlic bread on top. For quicker preparation, use a packet of garlic bread. But if you've a little more time, then you'll probably want to make your own, which gives you so much more choice of what bread you use, how much garlic you add to it and if you want to add other herbs as well. The recipe also has instructions for heating and re-serving. I've included the instructions for a single 10-cup capacity dish, but if you are wanting to freeze smaller quantities in several smaller dishes, remember to adjust the cooking times appropriately. I've adapted this recipe substantially from one I found in a recent issue of the Australian magazine 'New Idea'. I've also recently posted recipes for a Greek Lamb & Yoghurt Pasta Bake and a Lentil & Sausage Lasagne (also a baked dish), both adapted from the same source, and with the same detailed instructions for freezing the recipe.
Provided by bluemoon downunder
Categories One Dish Meal
Time 50m
Yield 1 10-cup capacity dish, 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta in a pan of boiling, salted water until al dente, and drain.
- Mix the mustards and cream in a small bowl until they are well-combined.
- Thaw and drain spinach, squeeze out moisture and chop coarsely.
- Sauté the onion and garlic in butter over a medium heat until it has just softened but not browned; add chicken; cook, stirring occasionally for about 5 minutes or until it has changed colour and is clearly cooked through.
- Add the mustards and cream mixture and increase the heat so that the mixture just comes to the boil; reduce the heat slightly and stir in the cheese and spinach, mixing until everything is well-combined.
- Season with salt and freshly ground black pepper, to taste.
- Stir in the pasta, and make sure that everything is well-combined.
- Spoon the mixture into a large ovenproof - and if you are planning to freeze the dish also freezer-proof - 10-cup capacity dish.
- Arrange garlic bread slices over the top and cook uncovered in a moderately hot oven (190°C) for about 30 minutes, or until the bread is golden brown.
- Stand for 5 minutes and serve.
- TO FREEZE: Make the recipe to the end of step 8; cool for 15 minutes; cover tightly with plastic wrap; label and date; freeze for up to 2 months.
- TO SERVE: Thaw pasta in its dish in the refrigerator; remove plastic wrap; cover tightly with foil; place on an oven tray; cook in a hot oven (200°C) for about 11/2 hours, or until hot; remove foil; arrange garlic bread slices over the top of the pasta and cook uncovered for a further 15 minutes or until the bread is golden brown; stand for 5 minutes and serve.
CHICKEN 'N' SPINACH PASTA BAKE
Make and share this Chicken 'n' Spinach Pasta Bake recipe from Food.com.
Provided by KathyP53
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare rigatoni acoording to package directions.
- Meanwhile, spread oil on bottom of an 11x7" baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.
- Drain thawed spinach well, pressing between layers of paper towls.
- Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarela cheese.
- Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.
CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE
Make the popular Italian-American pasta dish, chicken alfredo. We've used chicken, spinach and crispy bacon crumbs, but mushrooms are good, too
Provided by Cassie Best
Categories Dinner, Supper
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
- Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
- Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
- Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
- Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
- Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
- Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
- To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.
Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.9 milligram of sodium
CHICKEN AND SPINACH PASTA CASSEROLE
Great tasting casserole; I'm not a big spinach fan myself but these greens are covered up well. Look out Popeye!
Provided by TheDancingCook
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Cook pasta and drain.
- Cook bacon on stove or in microwave.
- Cook chicken and drain.
- Return above into saucepan with 2/3 cup French Fried Onions.
- In separate bowl, combine soup, sour cream, spinach, garlic powder and 1 cup Cheddar cheese.
- (It will form into a consistency somewhat of a dip).
- Spoon half of the macaroni mixture into a greased 12x8-inch baking dish and cover with half of the "dip" mix.
- Repeat layers.
- Bake uncovered at 375°F for 30 minutes or until heat through.
- Then top with remaining cheese and 2/3 cup onions and bake at same temp, uncovered for about 3 to 5 minutes until golden brown.
CHICKEN AND SPINACH PASTA CASSEROLE RECIPE
A delicious and simple casserole filled with yummy chicken, pasta and spinach!
Provided by Camille Beckstrand
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Spray 9x13-inch baking dish with nonstick cooking spray; set aside.
- Cook pasta according to package directions and drain.
- Place spinach on paper towel and squeeze until almost all moisture has been removed.
- Add oil to a large nonstick skillet and place over medium heat. Add onion and garlic and sauté until tender.
- Add chicken and cook until no longer pink, stirring occasionally.
- Stir in tomatoes, marinara sauce, tomato paste, basil, oregano and crushed red pepper flakes. Bring to a boil and then reduce heat.
- Simmer 5 minutes, uncovered stirring occasionally.
- Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a large mixing bowl.
- Spoon into prepared baking dish and sprinkle with remaining 1/4 cup Parmesan cheese over the top.
- Bake for 20 minutes and serve.
Nutrition Facts : Calories 358 kcal, Carbohydrate 51 g, Protein 26 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 43 mg, Sodium 897 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving
CHICKEN SPINACH ALFREDO ROTINI PASTA RECIPE BY TASTY
Here's what you need: oil, chicken breasts, garlic, bacon, spinach, salt, pepper, heavy cream, rotini pasta, parmesan cheese, fresh parsley
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over high heat.
- Cook the chicken until no pink is showing.
- Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted.
- Pour in the cream and bring to a boil.
- Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly.
- Enjoy!
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