Yesterday, we finally got some snow in Williamsburg, VA. Granted, it was only a dusting, but it was snow!!! I’ve actually been a little jealous of those places (like my hometown of Buffalo, NY) that got dumped with snow. I mean, I don’t want to drive in the snow, but I would love to go outside and make a snowman.
And after playing outside with the snow, I want to come inside to a giant plate of piping hot pasta! Yes, pasta. I love myself some carbs!
This chicken, spinach, & almond bake is hearty– a complete meal all in one. In addition, it’s covered in cheese. What could be better?!?
- 1 lb whole-wheat pasta (I used penne)
- 1 tbs olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1/2 cup white wine
- 8 oz portobello mushrooms, sliced
- 4 cups fresh spinach, coarsely chopped
- 2 tbs lemon juice
- 3-4 chicken breasts-- cooked and shredded
- 8 oz shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 cup toasted, slivered almonds
- salt and pepper
- Cook time: 60 minutes
- Servings: 6-8
- Difficulty: easy
Preheat the oven to 350 degrees. Spray a 9 x 13 casserole dish and set aside.
Cook and prepare the pasta per package instructions, cooking until al dente. Drain and set aside.
While the water boils for the pasta, heat olive oil in large skillet over medium-high. Saute onions. Stir in garlic and mushrooms and cook for another minute. Add and stir in white wine. Cook the mixture on the stove for about five minutes until it has reduced.
Stir in spinach, and cook until the spinach collapses a bit. Remove from heat and stir in the lemon juice. Add to pasta and stir-- mix extremely well.
Layer half the pasta, then cheese, and repeat. Finish with parmesan cheese. Cover with foil and bake for about 30 minutes, until the cheese is bubbly. Sprinkle with toasted almonds to serve.