Try it! We love it so much that I didn't manage to take a picture before it was all gone. Seriously--the 13X9 pan was gone by Tuesday (minus a lunch portion that's packaged for work).
Spicy Chicken Spinach Bake
8 oz uncooked penne
2 tsp butter
½ cup chopped onion
4 garlic cloves, minced
¼ cup all-purpose flour
2 ½ cups milk
6 oz fresh baby spinach, coarsely chopped
1 ¼ cups grated Parmesan cheese, divided
½ tsp salt
½ tsp black pepper
2 cups chopped cooked chicken breast
1 ½ cups salsa (I call it good with 1 small jar)
Preheat oven to 350.
Cook pasta according to package directions. Drain.
While pasta cooks, melt butter in a Dutch oven over medium heat. Add onion and garlic; sauté 4 minutes or until tender. Add flour to pan; cook 1 minute, stirring constantly. Add milk, stirring constantly with a whisk. Cook 11 minutes or until thick.
Add spinach, stirring until spinach wilts. Remove from heat; add ¼ cup cheese, salt, and pepper.
Stir in chicken, salsa, and ¾ cup cheese. Carefully fold in pasta. Spoon mixture in 13X9 inch baking dish coated with cooking spray. Sprinkle evenly with remaining ¼ cup cheese. Bake at 350 for 40 minutes or until bubbly.
Yield: 8 servings, 1 cup each.
I like to use mushrooms in addition or in place of the spinach. Add mushrooms about 3 minutes after you add the milk.