I found this recipe over at Picky Palate and thought I would give it a try. This Chicken Florentine Bowtie Pasta is a great weeknight dinner that didn’t take much time to put together. To make it even similar grab a rotisserie chicken from your local supermarket and use the chicken off of that. Plus it made enough for our family to have it for leftovers the next night as well. The other thing that I love about this recipe is that I was able to sneak in some spinach. My kids gobbled it right up never knowing they were getting something extra!
Chicken Florentine Bowtie Pasta
~ 2 Tbsp. olive oil
~ 1 cup finely chopped onion
~ 1 clove minced garlic
~ 4 cups spinach leaves
~ 2 cups cooked shredded chicken breast
~ 1/2 tsp. salt
~ 1/4 tsp. freshly ground black pepper
~ 2 cups Philadelphia Cooking Crème Italian Cheese and Herb
~ 1 lb. bowtie pasta or other small noodle
~ 1 1/2 cups shredded mozzarella cheese
1. Preheat oven to 350o F. Spray a 9 x 13 inch baking dish with cooking spray.
2. Place oil in a large skillet over medium hear. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.
3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese.
4. Bake for 20 to 30 minutes, until cheese is melted.
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