This one pot casserole is a crowd-pleasing quick dinner.
Ingredients
2 Tablespoons butter
1 clove garlic minced
1 pound boneless skinless chicken breasts cut into cubes*
1 tsp oregano
1 tsp Italian seasoning
1/2 tsp salt or to taste
1/4 tsp black pepper
1/4 cup sun dried tomato drained and chopped
3 cups baby spinach**
8 oz penne pasta uncooked***
1 jar Alfredo sauce 150z
2 cups boiling water or chicken broth
1 ½ cups mozzarella cheese
Basil or parsley for garnish optional
Instructions
Preheat oven to 350°F.
In an oven proof dutch oven, melt butter then add chicken and cook for 7-8 minutes until done. Next, add the garlic, Italian seasonings, oregano, salt and pepper and cook for 1-2 minutes, until the spices are fragrant.
Next, add the remaining ingredients except for the mozzarella cheese and mix well. Cover the casserole and cook for 30 minutes.
Remove from oven and test the pasta to be sure it is done. Once the past is done to your taste, sprinkle mozzarella cheese on top and bake for another 5-10 minutes or until the cheese melts and gets bubbly.
Serve with a side salad. Serves 6.
* you can use any left over chicken. I generally precook the chicken so I have broth to use instead of boiling water. Gives the dish more flavor!
** a box or bag of frozen spinach works well. Before adding to the dish, thaw the spinach and squeeze it until it is dry. Instead of spinach, you can also use a container of mushrooms (fresh, sliced or a can of mushrooms). Or you can add both!
*** Any pasta will be fine here. I have used penne, rotini, cavatappi, and elbows.