Serves 6-8. Very good. Can make ahead & freeze up to 1 mo.
2
T butter
6
oz fresh baby spinach
8
oz fresh sliced mushrooms
1/2
c chopped onion
1/4
c all purpose flour
32
oz chicken broth
16
oz penne pasta
3
c shredded rotisserie chicken
2
(8oz) pkgs fresh mozzarella pearls, drained
1
c roasted red pepper (comes in jar) drained & cut in 1/4 in strips
1
T Dijon mustard
1 1/2
t salt
1/2
t ground black pepper
1/2
c shredded Parmesan
Preheat oven to 350. Spray 13x9 baking dish with cooking spray. In lg pan, melt butter over med heat. Add spinach; cook, stirring occasionally just until wilted. Remove from pan & set aside. Add mushrooms & onion to pan; cook stirring frequently, 5 min. Add flour (dissolved in sm amount of water) & cook stirring occasionally, 2 min. Stir in broth & cook stirring often, 15 min until mixture is thickened & bubbly. Remove from heat & stir in spinach, pasta & next 6 ingredients. Spoon mixture into baking dish & sprinkle with Parmesan. Bake for 30 min. until hot & bubbly. Recipe can be assembled & frozen up to 1 mo. Let thaw overnight in refrigerator & bake as directed.
