8-16 ounces whole grain penne with fiber
1 tblsp olive oil
2 large boneless & skinless chicken breasts, cut into bite sized pieces
1 small onion, chopped
2 cloves garlic, minced
10 oz bag fresh baby spinach
3 tablespoons butter
4 tablespoons flour
1 cup 1% milk
3 tblsp Classico tomato pesto
1/2 cup Parmesan cheese
3/4 cup mozzarella cheese
Crushed red pepper
Pre-heat oven to 350 degrees. Cook pasta, drain & set aside. Heat olive oil in a pan. Saute chicken pieces a few minutes & then add onion & garlic. Cook for a few minutes until almost cooked through. Add spinach & cook until wilted. Place mixture in bowl & set aside.
In the same skillet, melt the 3 tablespoons of butter. Whisk in the flour until golden. Add milk & whisk until smooth. Add the pesto & blend until smooth. In a large mixing bowl toss the pasta, chicken mixture & sauce mixture with the Parmesan cheese & mix well. Pour into a greased 9x9 casserole. Top with mozzarella cheese. Bake about 30 minutes. Serve with a little crushed red pepper & parmesan cheese.
{Food for Thought}
While I really enjoyed this, I would have liked a little more of a saucy feel but without the fat. So doubling the butter & flour is not an option. Maybe adding some chicken broth flavored with roasted garlic may do the trick next time or adding the pureed artichoke hearts from the original recipe. This was nice served with some whole wheat bread, brushed with a little olive oil, garlic powder & Tuscan seasonings then broiled for about 3 minutes.
1 tblsp olive oil
2 large boneless & skinless chicken breasts, cut into bite sized pieces
1 small onion, chopped
2 cloves garlic, minced
10 oz bag fresh baby spinach
3 tablespoons butter
4 tablespoons flour
1 cup 1% milk
3 tblsp Classico tomato pesto
1/2 cup Parmesan cheese
3/4 cup mozzarella cheese
Crushed red pepper
Pre-heat oven to 350 degrees. Cook pasta, drain & set aside. Heat olive oil in a pan. Saute chicken pieces a few minutes & then add onion & garlic. Cook for a few minutes until almost cooked through. Add spinach & cook until wilted. Place mixture in bowl & set aside.
In the same skillet, melt the 3 tablespoons of butter. Whisk in the flour until golden. Add milk & whisk until smooth. Add the pesto & blend until smooth. In a large mixing bowl toss the pasta, chicken mixture & sauce mixture with the Parmesan cheese & mix well. Pour into a greased 9x9 casserole. Top with mozzarella cheese. Bake about 30 minutes. Serve with a little crushed red pepper & parmesan cheese.
{Food for Thought}
While I really enjoyed this, I would have liked a little more of a saucy feel but without the fat. So doubling the butter & flour is not an option. Maybe adding some chicken broth flavored with roasted garlic may do the trick next time or adding the pureed artichoke hearts from the original recipe. This was nice served with some whole wheat bread, brushed with a little olive oil, garlic powder & Tuscan seasonings then broiled for about 3 minutes.
