Baked Spinach Chicken Alfredo with Whole Wheat Penne
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Baked Spinach Chicken Alfredo with Whole Wheat Penne calories by ingredient
Introduction
I'm a big fan of alfredo so I decided to figure out a good one that isn't full of all that fat. I use it in this recipe and combine it with two of my favorites, breaded chicken and spinach. I'm a big fan of alfredo so I decided to figure out a good one that isn't full of all that fat. I use it in this recipe and combine it with two of my favorites, breaded chicken and spinach.Number of Servings: 6
Ingredients
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Casserole:
2 medium chicken breasts (roughly 8 ounces)
1/4 c. dry bread crumbs
1/4 c. parmesan cheese, grated
1 tbsp. italian seasoning
Cooking spray
13 oz. whole wheat penne, cooked
1/4 c. parmesan cheese, shredded
Alfredo Sauce:
2 tbsp. margarine or butter
2 tbsp. flour
1 1/2 c. skim milk
1/2 c. parmesan cheese, shredded
1/4 tsp. black pepper
1/4 tsp. garlic powder
1-10 oz. package frozen spinach; thawed, drained, squeezed dry
Directions
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.
Member Ratings For This Recipe
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