April 23, 2011

Mom's Baked Chicken and Spinach Pasta

This recipe is so simple and has just the right amount of garlic flavor. I use store-bought minced garlic so I usually half the amount of garlic that any recipe calls for. Don't go overboard on the garlic because you will regret it. You don't want to scare people away with your dragon breath now do you?
Mom’s Baked Chicken and Spinach Pasta
1 lb. pasta (I used whole wheat shells)                               
1/4 cup olive oil

8 cloves garlic, minced                                         
1 tsp. salt

5 cups fresh spinach, chopped                                             
1/4 cup chicken broth

4 boneless, skinless chicken breasts (about 2 lbs.), diced      
2 cups mozzarella cheese

1. 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.
2. 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.
3. 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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