Spinach-Chicken Alfredo Bake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Nonstick cooking spray
2 cups dried gluten-free penne noodles
2 cups skim milk
4 oz. 1/3 less fat cream cheese, softened
1/4 cup grated Parmesan cheese
1 clove minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups baby spinach leaves
1 cup shredded or chopped cooked chicken (I used leftovers)
1 cup shredded Parmesan cheese
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Directions: |
Directions:Spray an 8-inch by 12-inch baking dish with nonstick cooking spray. Set aside. Place pasta in a large mixing bowl. In a smaller bowl, whisk together the milk, cream cheese, grated Parmesan cheese, garlic, salt and pepper until the ingredients are combined and the mixture is smooth. Pour the milk mixture over the noodles. Add the spinach and chicken. Toss together until everything is coated. Spread the pasta mixture into the baking dish. Cover and refrigerate overnight or up to two days until you are ready to bake. When you are ready to bake. Preheat your oven to 375 degrees. Uncover the dish and let it stand at room temperature for 10 minutes. Give the pasta a little stir. Sprinkle with 1 cup shredded Parmesan and place in the oven. Bake for 30-35 minutes. |
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Personal
Notes: |
Personal
Notes: This dish is actually better and bakes faster if you make it a day or two ahead of time. There is no need to boil your noodles because they soak up and bake right in the sauce. I find gluten-free pastas actually taste better and hold their shape when prepared in this manner.
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