Chicken Florentine Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
8oz cut chicken breast in 1" pieces1 tbsp Olive Oil1 tbsp gluten-free flour, I use millet flour1/2 cup rice milk1/2 cup chicken stock1 small onion3 cloves of garlic2 stalks of celery chopped1/3 cup chopped red pepper3 cups baby spinach1 tbsp Lemon juice2oz of gluten-free pasta, I used Ancient Harvest Quinoa Pasta Elbows1/4 cup grated Parmesan cheese
Set oven to 400F
Cook pasta al dente
Cook chicken until browned
Process the onion and garlic
Remove the stems from the baby spinach
Make a roux with the olive oil and flour, then add the milk and stock and heat until thickened slightly, about 5 minutes
Add sea salt and pepper to the sauce to taste
Mix the chicken, spinach, onion and garlic, celery, red peppers, lemon juice, white sauce, and pasta in a large casserole bowl
Top with parmesan cheese and bake for 20 min
Number of Servings: 2
Recipe submitted by SparkPeople user IVORY1825.
Cook pasta al dente
Cook chicken until browned
Process the onion and garlic
Remove the stems from the baby spinach
Make a roux with the olive oil and flour, then add the milk and stock and heat until thickened slightly, about 5 minutes
Add sea salt and pepper to the sauce to taste
Mix the chicken, spinach, onion and garlic, celery, red peppers, lemon juice, white sauce, and pasta in a large casserole bowl
Top with parmesan cheese and bake for 20 min
Number of Servings: 2
Recipe submitted by SparkPeople user IVORY1825.
Nutritional Info Amount Per Serving
- Calories: 434.9
- Total Fat: 13.6 g
- Cholesterol: 77.4 mg
- Sodium: 502.2 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 6.7 g
- Protein: 38.1 g
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