My source for this recipe claims that it’s a great “pre-marathon meal”. I really can’t speak to that…I can just tell you that this is yummy. This is exactly what I mean when I say “classy comfort food”. There’s nothing sexy or sophisticated about chicken and spinach pasta bake, but it hits the spot.
Chicken & Spinach Pasta Bake
(adapted from Bitchin Camero)
- 1/2 lb small pasta (shells, elbows, rotini)
- 2 boneless, skinless chicken breasts, diced
- 1/8 cup olive oil
- 2 cloves minced garlic
- 1 tsp salt
- 2 1/2 cups fresh spinach, chopped
- 1/8 cup white wine
- 2 cups shredded mozzarella cheese
Preheat oven to 350 degrees. Set a large saucepan of salted water to boil and cook pasta according to package directions, or slightly less. Drain and set aside. While the pasta cooks, you can chop up the spinach.
Dice up your chicken breasts into bite-sized pieces. Pour olive oil into a skillet over medium heat and brown the chicken for 5-10 minutes. Add garlic and stir for a few minutes, allowing the flavors to meld.
Add salt, spinach, and white wine to the skillet and stir for 3-5 more minutes or until the spinach begins to wilt. Pour your drained pasta into the skillet and mix well to combine everything. Now pour it all into a medium-sized casserole dish or a 9×9 pan*. (The one I used was kind of a weird size, about 10×10, but worked okay for this recipe.) Sprinkle mozzarella cheese over the top and bake for about 25 minutes, give or take.
*The casserole dish. I halved this recipe from what it was originally because it called for four chicken breasts and I only had two. If you used the original amounts, a 9×13 pan would probably work just fine. The only ingredient I didn’t halve was the mozzarella cheese…because I love melty mozzarella cheese…and I felt 2 cups was just right, regardless 🙂