Chicken, Spinach and Mushroom Pasta Bake

Dáys áre shorter ánd chillier now so cásseroles, stews ánd one pot meáls háve máde á frequent áppeáránce át my táble for obvious reásons. They’re eásy to máke, they lást longer ánd give me more time to enjoy the dwindling hours of dáylight. This chicken, spinách ánd mushroom pástá báke is reálly perfect for dáys like these. It hás six servings so for the two of us thát meáns lots of leftovers. But just becáuse it’s á cásserole for á lázy dáy, it doesn’t meán it skimps on yummy goodness. Au contráire, it hás á lot of yummy goodness!

INGREDIENTS

  • 8 oz. rigátoni
  • 1 yellow onion, diced
  • 1 teáspoon gárlic, minced
  • 10 oz. frozen spinách, cooked ánd dráined
  • 2 boneless, skinless chicken breásts, cubed
  • 8 oz. portobello mushrooms, sliced
  • 1 cán (14 oz.) diced tomátoes
  • 1 tub (8 oz.) chive ánd onion creám cheese
  • 2 cups mozzárellá cheese, shredded
  • 2 teáspoons sugár
  • 1/4 teáspoon Itálián seásoning
  • Sált ánd pepper to táste
INSTRUCTIONS


  1. Bring á pot of sálted wáter to á boil ánd cook the rigátoni until just before ál dente
  2. Sáute the onions ánd gárlic in olive oil over medium high heát until frágránt
  3. Add chicken cubes ánd cook until chicken is no longer pink
  4. .....
  5. .....
  6. .....
  7. .....

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