Chicken & Spinach Pasta Bake

Chicken & Spinach Pasta Bake

Ingredients

• 1 lb. pasta (
• 4 boneless, skinless chicken breasts (about 2 lbs.), diced
• 1/4 cup olive oil
• 8 cloves garlic, minced
• 1 tsp. salt
• 5 cups fresh spinach, chopped
• 1/4 cup white wine (I substituted chicken broth)
• 2 cups mozzarella cheese

Directions

1. Preheat the oven to 350°. 
2. Set a large pot of water to boil. Add pasta, salt, oil and cook thoroughly.  Then drain.
3. Put chicken & oil into a pan and brown chicken.  Add garlic and cook until chicken is done.
4. Add salt, spinach, and white wine to the pan and cook until spinach is wilted down.
5. Add the chicken mixture to the pasta and stir.
6. Place mixture in the casserole dish and cover with cheese.
7. Bake for 25 minutes.

My Changes

• I don't know if it was the subsitution for the white wine, but this was a little dry for me and could have used some extra flavor.  Next time I plan on using either cream of mushroom or cream of chicken soup instead of chicken broth (and I'd use an entire can).  I will probably also cook the pasta with butter instead of oil.
• I only had 1 cup of cheese, which worked fine for the topping.  Next time I will add one cup to the mixture so it's throughout the casserole and keep one cup for the topping.