Tuesday, August 26, 2008

Creamy Chicken Spinach Pasta

I made this tonight from stuff we had in the fridge and pantry. It's very similar to a recipe my sister, Holly, gave me. I hope you like it!

1.5 lb chicken breasts, cooked and cubed
8 oz pasta (penne, spaghetti, angel hair, whatever)
10 oz pkg frozen spinach, thawed and drained very well (squeeze in your hands)
8 oz sour cream or softened cream cheese
1 c milk
4-6 oz shredded monterey jack cheese
8 oz French's fried onions, divided use
.5 tsp garlic powder
.5 tsp salt
.5 tsp black pepper

1. Preheat oven to 350.

2. Cook and cube the chicken. You could use leftover chicken, or you could boil the chicken for 10 minutes, cool for 5 minutes, then cut into cubes.

3. Meanwhile, cook the pasta according to package directions, less 2-3 minutes, and drain.

4. After chicken and pasta are ready, combine spinach, chicken, sour cream or cream cheese, milk, shredded cheese, garlic powder, salt, pepper, and half of the onions. Stir to combine. Add more milk if necessary to make this mixture very saucy. (If you're using cream cheese, make sure it is very soft or this step will be annoying. Heat in the microwave for 10 sec intervals, then stir, to soften.)

5. Stir in pasta, then dump into a big casserole dish that has been sprayed with Pam. Cook at 350 for 30 minutes. Remove from oven, top with remaining onions, then cook for 5 more minutes. Serve immediately.

1 comment:

Ines said...

when you write, "I made this tonight from stuff we had in the fridge and pantry"...I get jealous and think, "that doesn't just happen to me! what do I do with..."fish"....and old tortillas in my fridge right now?" and then it dawned on me. THAT's how "fish tacos" came into existence!

Lord...i still don't like cooking very much. I would pay you Rachel, to cook for me...*sigh* haha.