Chicken Spinach Fettuccine Bake Food

CHICKEN, SPINACH, AND CHEESE PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
• Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

SPINACH & CHICKEN FETTUCCINE CASSEROLE

Steps:

• Preheat the oven to 350. Spray a 9x13 glass dish with olive oil spray. Cut the chicken breasts in half, place in dish and sprinkle with paprika, oregano, salt and pepper. Bake for 30 minutes, or until the internal temperature reaches 165. When the chicken is done, cut into small pieces. Boil the fettuccine according to package instructions. Drain the noodles, then return to pot. Add the chicken, spinach, cream of chicken soup, and sour cream. Mix well. Add salt and pepper to taste. Spread the mixture into the casserole dish. Sprinkle with breadcrumbs, basil, oregano, salt and pepper. Add the cheese. Bake at 350 for 5-10 minutes or until the cheese is melted.

CHICKEN & SPINACH FETTUCCINE BAKE

Steps:

• Cook pasta in a pan of boiling, salted water until al dente, and drain.
• Mix the mustards and cream in a small bowl until they are well-combined.
• Thaw and drain spinach, squeeze out moisture and chop coarsely.
• Sauté the onion and garlic in butter over a medium heat until it has just softened but not browned; add chicken; cook, stirring occasionally for about 5 minutes or until it has changed colour and is clearly cooked through.
• Add the mustards and cream mixture and increase the heat so that the mixture just comes to the boil; reduce the heat slightly and stir in the cheese and spinach, mixing until everything is well-combined.
• Season with salt and freshly ground black pepper, to taste.
• Stir in the pasta, and make sure that everything is well-combined.
• Spoon the mixture into a large ovenproof - and if you are planning to freeze the dish also freezer-proof - 10-cup capacity dish.
• Arrange garlic bread slices over the top and cook uncovered in a moderately hot oven (190°C) for about 30 minutes, or until the bread is golden brown.
• Stand for 5 minutes and serve.
• TO FREEZE: Make the recipe to the end of step 8; cool for 15 minutes; cover tightly with plastic wrap; label and date; freeze for up to 2 months.
• TO SERVE: Thaw pasta in its dish in the refrigerator; remove plastic wrap; cover tightly with foil; place on an oven tray; cook in a hot oven (200°C) for about 11/2 hours, or until hot; remove foil; arrange garlic bread slices over the top of the pasta and cook uncovered for a further 15 minutes or until the bread is golden brown; stand for 5 minutes and serve.

CHICKEN FETTUCCINE WITH SPINACH

Steps:

• Melt butter in skillet over medium heat.
• Add onion, basil, garlic and pepper flakes.
• Cook until onion is tender about 7 minutes.
• Add chicken and saute, stirring often (about 15 minutes).
• Mix in uncooked spinach.
• Season with salt and pepper to taste.
• Heat until spinach is heated through.
• Place fettucini in bowl and toss with some of pan dripping.
• Add chicken and toss with parmesan cheese.

CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE

Steps:

• Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
• Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
• Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
• Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
• Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
• Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
• Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
• To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.

SPINACH CHICKEN CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan coated with cooking spray, saute chicken until no longer pink; set aside., In the same pan, saute onion and green pepper until crisp-tender. Add the spaghetti sauce, spinach, mushrooms and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; add chicken and pasta to the pan. Sprinkle with 1 cup cheese and toss to coat., Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with remaining cheese. Cover and bake at 350° for 20-25 minutes or until cheese is melted.

CHICKEN AND SPINACH PASTA/RICE CASSEROLE

Steps:

• Preheat oven to 350^. Spray a 9-inch square baking dish with non-stick cooking spray.
• Combine mayonnaise,sour cream, garlic powder, pepper and cheeses in a medium bowl, set aside. In another bowl, toss 1/3 of the sauce with the chicken, spinach and pasta or rice and spread in the casserole dish. Pour the rest of the sauce mixture over the chicken,spinach,and pasta.
• Bake uncovered 40 minutes or until top is Golden brown. Delicious!!

CHICKEN AND SPINACH PASTA CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Spray 9x13-inch baking dish with nonstick cooking spray; set aside.
• Cook pasta according to package directions and drain.
• Place spinach on paper towel and squeeze until almost all moisture has been removed.
• Add oil to a large nonstick skillet and place over medium heat. Add onion and garlic and sauté until tender.
• Add chicken and cook until no longer pink, stirring occasionally.
• Stir in tomatoes, marinara sauce, tomato paste, basil, oregano and crushed red pepper flakes. Bring to a boil and then reduce heat.
• Simmer 5 minutes, uncovered stirring occasionally.
• Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a large mixing bowl.
• Spoon into prepared baking dish and sprinkle with remaining 1/4 cup Parmesan cheese over the top.
• Bake for 20 minutes and serve.

CHICKEN 'N' SPINACH PASTA BAKE

Steps:

• Preheat oven to 375ºF.
• Prepare rigatoni according to package directions, when ready drain and save about 1/4 cup of cooking water (in case you need it to thin out the sauce).
• Meanwhile, spread oil on bottom of an 11"x7" baking dish; add onion & mushrooms, if using, in a single layer.
• Bake for 15 minutes or just until tender.
• Transfer onion & mushrooms to a large bowl, and set aside.
• Drain chopped spinach well, pressing between layers of paper towels.
• Stir rigatoni or other pasta, spinach, chicken, and next 5 ingredients(starting with tomatoes through the peppers - if using the red pepper flakes) into onion & mushrooms in bowl.
• Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
• Bake, covered, for 30 minutes; uncover and bake 15 more minutes or until bubbly.
• Serve with a nice salad and warm bread or bread sticks!
• Enjoy!