Chicken, Spinach & Mushroom Pasta Bake (Paula Deen)

Serves 6-8. Very good. Can make ahead & freeze up to 1 mo.

Chicken, Spinach & Mushroom Pasta Bake (Paula Deen)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    T butter

  • 6

    oz fresh baby spinach

  • 8

    oz fresh sliced mushrooms

  • ½

    c chopped onion

  • ¼

    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 ¼ in strips

  • 1

    T Dijon mustard

  • t salt

  • ½

    t ground black pepper

  • ½

    c shredded Parmesan

Directions

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.


Nutrition

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