Mom’s Baked Chicken & Spinach Pasta

1 lb. pasta (I used whole wheat shells)
4 boneless, skinless chicken breasts (about 2 lbs.), diced
1/4 cup olive oil
8 cloves garlic, minced
1 tsp. salt
5 cups fresh spinach, chopped
1/4 cup white wine
2 cups mozzarella cheese

Preheat the oven to 350°. Set a large pot of water to boil. Once it comes to a rolling boil, salt it and cook the pasta until just al dente. Drain.

While the pasta is cooking, set a large skillet over medium heat. Once it’s hot, heat the olive oil then add the chicken. Brown the chicken on all sides – about 10 minutes. Add the garlic and simmer with the chicken until it’s fragrant and begins to turn golden – about 3 minutes.

Add the salt. spinach and white wine to the skillet and cook for an additional 3 – 5 minutes, or until the spinach begins to wilt. Toss the contents of the skillet with the pasta and place in a casserole dish. Cover with cheese and bake for 25 minutes.

Makes about 8 servings.

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Time: 45 minutes

Yield: 6 servings

3 large chicken breasts

5 C corn flakes

3/4 C flour

1/2 t salt

1/2 C milk

6 T olive oil

1 12 oz package bowtie noodles (farfalle)

Sauce:

1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)

2 cans cream of chicken soup

1 C chicken broth

1/2 C milk

fresh parsley, chopped (optional)

1. In a small food processor crush the corn flakes into crumbs.

2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine.

3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don't have three loaf pans, do not dismay. You could use pie tins, or round cake pans...what ever works for you.

4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top.

Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me...that's who.

5. Take a pair of sharp kitchen scissors and cut each breast in half.

6. Dredge the chicken in the flour. Be sure it gets covered on both sides.

Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.

7. Start cooking your pasta.

8. Remove the chicken from the freezer and dredge each piece in the milk......

.....and then immediately into the corn flake crumbs. Again, be sure both sides are covered well.

9. Add the olive oil to a hot skillet.

10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes....

....or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.

11. Cover the pan and reduce the heat to medium. Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you.

12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.

13. Into the same pan pour your broth.

Philly Cooking Creme,

Cream of Chicken,

and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes.

14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.

Enjoy!

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Chicken Bacon Pasta

I've had this recipe on my to make list for a long time. I can't believe I waited so long to try it; it was fantastic! I did make a couple of changes to the recipe - I added chicken and cut the pasta in half (or doubled the sauce, if you will). I really think both changes made the dish.

This recipes uses raw eggs. Don't worry though - the eggs are cooked when you add the hot pasta and pasta water. I thought this sounded a little like a carbonara. I've never made Spaghetti Carbonara, but I've added it to the list after enjoying this dish.

Chicken Bacon Pasta
inspired by Tasty Kitchen
(Printable Recipe)


1/2 pound bacon, cooked and roughly chopped
1/2 tsp crushed red pepper flakes (or less if you don't want the heat)
1 tsp garlic powder
1/2 pound penne pasta
1/2 cup heavy cream
1/4 cup cream cheese
1/4 cup grated parmesan cheese
2 whole eggs
1/4 tsp ground black pepper
2 grilled chicken breast, sliced (I marinated the chicken in Lawry's Garlic & Herb marinade)


Cook the pasta in boiling salted water until done (according to package instructions).

Place cream and cream cheese in a small saucepan. Heat over low until cream cheese is melted, and whisk until smooth. Remove from heat. Add the parmesan cheese, eggs, garlic powder, red pepper flakes and pepper and whisk until blended.

Drain pasta (reserving 1/2 cup of hot water) and return to pot. Immediately add the white sauce and toss to coat. The hot pasta will cook the eggs. Stir in the bacon, and add some reserved pasta water to loosen the sauce. Top with grilled chicken.