Name: Chicken alfredo pasta bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 3/4-inch pieces; 1.5 oz penne pasta; 2 tbsp grated parmesan cheese; 1/4 cup 2% milk; 1 clove garlic, minced; 1 oz fresh spinach, chopped; 1 tsp salted butter; 1 1/2 tsp all-purpose flour; 2 tsp salt; 1/2 tsp black pepper; 4 cups water; 1 tsp lemon juice

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. Bring the water to a boil in a large pot. Add 1 teaspoon of the salt and the pasta, then cook for 7 minutes until still firm. Add the spinach for the last minute to wilt. Reserve 2 tablespoons of the cooking water, then drain the pasta and spinach. [uses i2, i6, i9, i11]
In a small saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute until pale golden. Whisk in the flour and cook for 1 minute more. Gradually whisk in the milk and simmer for 4 minutes until it coats the back of a spoon. Stir in half the parmesan, 1/4 teaspoon of the salt, and half the pepper. [uses i3, i4, i5, i7, i8, i9, i10]
Toss the chicken pieces with the remaining salt and pepper. In an 8-inch baking dish, combine the cooked pasta, spinach, raw chicken, reserved pasta water, and the sauce. Stir to coat evenly and spread the chicken in a single layer. Sprinkle the remaining parmesan on top and cover the dish with foil. [uses i1, i3, i9, i10]
Bake covered for 10 minutes. Remove the foil and bake for 5 to 8 minutes more until the cheese is browned and the chicken is opaque in the center. [uses ] Done when opaque in the center, 165°F.
Let the dish rest for 2 minutes. Stir in the lemon juice and serve immediately. [uses i12]

Nutrition

Ingredients

Instructions

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