Dump-and-Bake Chicken Florentine Pasta
Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings
8
servings
Calories 330.7 kcal
Author The Seasoned Mom
Ingredients
list of 11 items
1 14.5 ounce can (2 cups) low-sodium chicken broth
1 16 ounce jar (about 1 ¾ cups) Alfredo sauce
2 teaspoons minced fresh garlic
½ teaspoon salt
1 lb. raw boneless skinless chicken breasts, diced
2 pkg. 10 ounces each frozen chopped spinach, thawed, with all of the liquid squeezed out*
½ cup chopped or torn fresh basil leaves divided
1 14.5 ounce can petite-diced tomatoes (NOT drained)
12 ounces about 3 ¾ cups uncooked uncooked penne pasta
4 ounces about 1 cup shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
list end
Instructions
list of 7 items
1. Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
2. In a large bowl, whisk together chicken broth, Alfredo sauce, garlic and salt until completely combined.
3. In the prepared baking dish, stir together raw chicken, spinach, ¼ cup of chopped basil leaves, tomatoes, and uncooked pasta. I like to use my hands
to gently combine and evenly distribute all of the ingredients. Pour chicken broth mixture over top and stir to combine.
4. Cover the dish tightly with foil and bake for 40 minutes.
5. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard,
cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
6. Sprinkle mozzarella and Parmesan cheeses over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted, pasta is tender, and chicken
is cooked through).
7. Garnish with remaining basil leaves just before serving.
list end
Recipe Notes
*I find that it’s easiest to dry the spinach by wrapping the thawed spinach in a dishtowel and squeezing out all of the liquid over the sink.
Cooking Just for Two? You can prepare a smaller casserole by cutting all of the ingredients in half and baking the pasta in an 8-inch square pan.
Nutrition Facts
Dump-and-Bake Chicken Florentine Pasta
Amount Per Serving (1 /8 of the recipe)
Calories 330.7 Calories from Fat 73
% Daily Value*
Total Fat 8.1g 12%
Saturated Fat 4.4g 22%
Cholesterol 61.2mg 20%
Sodium 884.2mg 37%
Total Carbohydrates 37.6g 13%
Dietary Fiber 2.5g 10%
Sugars 3.7g
Protein 25.7g 51%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings
8
servings
Calories 330.7 kcal
Author The Seasoned Mom
Ingredients
list of 11 items
1 14.5 ounce can (2 cups) low-sodium chicken broth
1 16 ounce jar (about 1 ¾ cups) Alfredo sauce
2 teaspoons minced fresh garlic
½ teaspoon salt
1 lb. raw boneless skinless chicken breasts, diced
2 pkg. 10 ounces each frozen chopped spinach, thawed, with all of the liquid squeezed out*
½ cup chopped or torn fresh basil leaves divided
1 14.5 ounce can petite-diced tomatoes (NOT drained)
12 ounces about 3 ¾ cups uncooked uncooked penne pasta
4 ounces about 1 cup shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
list end
Instructions
list of 7 items
1. Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
2. In a large bowl, whisk together chicken broth, Alfredo sauce, garlic and salt until completely combined.
3. In the prepared baking dish, stir together raw chicken, spinach, ¼ cup of chopped basil leaves, tomatoes, and uncooked pasta. I like to use my hands
to gently combine and evenly distribute all of the ingredients. Pour chicken broth mixture over top and stir to combine.
4. Cover the dish tightly with foil and bake for 40 minutes.
5. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard,
cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
6. Sprinkle mozzarella and Parmesan cheeses over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted, pasta is tender, and chicken
is cooked through).
7. Garnish with remaining basil leaves just before serving.
list end
Recipe Notes
*I find that it’s easiest to dry the spinach by wrapping the thawed spinach in a dishtowel and squeezing out all of the liquid over the sink.
Cooking Just for Two? You can prepare a smaller casserole by cutting all of the ingredients in half and baking the pasta in an 8-inch square pan.
Nutrition Facts
Dump-and-Bake Chicken Florentine Pasta
Amount Per Serving (1 /8 of the recipe)
Calories 330.7 Calories from Fat 73
% Daily Value*
Total Fat 8.1g 12%
Saturated Fat 4.4g 22%
Cholesterol 61.2mg 20%
Sodium 884.2mg 37%
Total Carbohydrates 37.6g 13%
Dietary Fiber 2.5g 10%
Sugars 3.7g
Protein 25.7g 51%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
