Baked Spinach Chicken Alfredo with Whole Wheat Penne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Casserole:2 medium chicken breasts (roughly 8 ounces)1/4 c. dry bread crumbs1/4 c. parmesan cheese, grated1 tbsp. italian seasoningCooking spray13 oz. whole wheat penne, cooked1/4 c. parmesan cheese, shreddedAlfredo Sauce:2 tbsp. margarine or butter2 tbsp. flour1 1/2 c. skim milk1/2 c. parmesan cheese, shredded1/4 tsp. black pepper1/4 tsp. garlic powder1-10 oz. package frozen spinach; thawed, drained, squeezed dry
Begin with the casserole parts. Heat a large skillet liberally coated with cooking spray over medium-high heat. Slice chicken breasts into small bite size slices. Mix together bread crumbs, grated parmesan and italian season on a plate. Dredge each side of each chicken breast piece in the bread crumb mixture and transfer directly to skillet. Cook until browned on each side, or 2-3 minutes. Transfer browned chicken to the side.
Onto the alfredo sauce, melt butter in large saucepan over low heat. Whisk in flour to form a paste (a roux), cook over low heat for 2 minutes, stirring constantly to avoid burning. Add 1/3 of the milk, whisk vigourously to remove lumps, add remaining milk and bring to a boil, stirring continuously. Once sauce has hit desired thickness, stir in cheese, pepper, and garlic powder. Heat until cheese is melted and all is incorporated. Remove from heat. Add spinach and stir virgurously until spinach is well distributed and no large chunks exist. Then add cooked penne. Stir until penne is well coated with alfredo sauce.
Spread penne/sauce mixture into a square casserole dish coated with cooking spray. Layer cooked chicken on top. Sprink with remaining parmesan cheese. Bake at 375° for 15 minutes, or until cheese is bubbly and chicken is cooked through.
Makes 6 equal servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CASSILICIOUS.
Onto the alfredo sauce, melt butter in large saucepan over low heat. Whisk in flour to form a paste (a roux), cook over low heat for 2 minutes, stirring constantly to avoid burning. Add 1/3 of the milk, whisk vigourously to remove lumps, add remaining milk and bring to a boil, stirring continuously. Once sauce has hit desired thickness, stir in cheese, pepper, and garlic powder. Heat until cheese is melted and all is incorporated. Remove from heat. Add spinach and stir virgurously until spinach is well distributed and no large chunks exist. Then add cooked penne. Stir until penne is well coated with alfredo sauce.
Spread penne/sauce mixture into a square casserole dish coated with cooking spray. Layer cooked chicken on top. Sprink with remaining parmesan cheese. Bake at 375° for 15 minutes, or until cheese is bubbly and chicken is cooked through.
Makes 6 equal servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CASSILICIOUS.
Nutritional Info Amount Per Serving
- Calories: 431.6
- Total Fat: 8.8 g
- Cholesterol: 57.3 mg
- Sodium: 517.9 mg
- Total Carbs: 52.9 g
- Dietary Fiber: 6.9 g
- Protein: 35.4 g
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