Spicy Chicken Spinach Bake

On Monday, I made a meal that David and I have loved for a few years.  I haven't made it for a while (I know at least since before Mac was born).  This is fast, healthy (I think the original recipe came from Weight Watchers), and so so good.

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.