This cozy casserole features tender chicken, spinach, and whole-wheat pasta enveloped in a creamy sauce, topped with golden Parmesan. Perfect for a nutritious, hearty dinner!
Photo:
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Prep Time: 30 mins
Total Time: 1 hr
Servings: 8
Key Nutrition Facts per Serving (1 cup):
- Calories: 323
- Protein: 25g
- Carbohydrates: 28g
- Fiber: 4g
- Fat: 12g
- Sodium: 473mg
Ingredients:
- 8 oz whole-wheat rotini or penne pasta
- 2 tbsp extra-virgin olive oil
- ½ cup chopped shallots
- 1 tbsp minced garlic
- ? cup dry white wine
- 2½ cups unsalted chicken broth
- 3 tbsp all-purpose flour
- 4 oz reduced-fat cream cheese
- 10 oz baby spinach
- 4 cups shredded cooked chicken
- 6 tbsp grated Parmesan cheese, divided
- ¼ tsp salt, divided
- Fresh parsley for garnish (optional)
Directions:
- Preheat oven to 350°F. Cook the pasta until al dente; drain and set aside.
- Sauté shallots and garlic in olive oil. Add white wine, then broth and flour, whisking until smooth.
- Stir in cream cheese and spinach. Cook until spinach wilts.
- Combine chicken, spinach mixture, and 2 tbsp Parmesan with pasta. Transfer to a baking dish and sprinkle with remaining Parmesan.
- Bake for 15 minutes, then broil until golden. Garnish with parsley.
