I've got a killer recipe for you today. Like, killer. I made this on Friday night and my family was eating it the entire weekend, with no complaints! In fact my daughter asked if she could have it in her lunch all week, but unfortunately we finished the leftovers before Monday rolled around.
This pasta is like eating a bowl of spinach dip, but with chicken, and so much cheese! I found the recipe online and changed it up a bit, but you can find the original here. Oh man...get ready for this one. Seriously.
Spinach Dip Chicken Pasta
1 box of penne (or any other pasta you would like to use)
3 chicken breasts
1 T black pepper
1 T garlic powder
1 T seasoning salt
1/4 c flour
2 T olive oil
1 c sour cream (I used fat free but any will do, or you can use Greek yogurt)
1/2 c cream cheese (I used fat free)
1/2 c cream (or fat free evaporated milk - but this time I used cream. So good.)
1 package of frozen spinach, thawed
270g package of Swiss cheese, shredded (or you can use mozzarella, but we really liked the Swiss)
Butter an 8" baking pan, set aside. Cook pasta according to directions. Dice chicken, season with pepper, garlic, and seasoning salt, and toss with flour in a bowl until coated. Heat olive oil in a large skillet and add chicken. Cook until no longer pink. Meanwhile, mix the next 4 ingredients in a large bowl. Add cooked chicken and pasta and mix thoroughly. Transfer to your prepared baking pan. If making this ahead of time, you can cover the dish with plastic wrap and refrigerate, or you can cover it with foil and freeze. When you are ready to serve, top the pasta with the shredded cheese and bake for 10 minutes at 375.
I am offering a 100% guarantee that you will LOVE this meal. This has definitely made it on to the dinner rotation!!! Can't wait to make it again!