Marry Me Chicken Pasta Bake

• porties: 6 servings
• actieve tijd: 20 minutes
• totale tijd: 1 hour 15 minutes

Ingrediënten

12 ounces uncooked penne pasta

1 pound boneless, skinless chicken breasts

1 teaspoon freshly ground black pepper

2 1/2 teaspoons I talian seasoning, divided

2 1/2 teaspoons kosher salt, divided

1 cup drained jarred julienne-cut sun-dried tomatoes

4 tablespoons oil from sun-dried tomato jar

1 1/2 cups yellow onion

6 large garlic cloves

1/3 cup white wine

2 tablespoons tomato paste

3 tablespoons unsalted butter

3 tablespoons all purpose flour

1 cup whole milk

1 (5 ounces) baby spinach

2 cups shredded part-skim mozzarella cheese

1/2 cup armesan cheese, divided

1/2 cup panko (Japanese-style breadcrumbs)

basil leaves

Instructies

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of water to a boil over high. Add pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes. Reserve 1 cup of pasta cooking water. Drain pasta and transfer to an ungreased 13- x 9-inch baking dish.

Season chicken breasts evenly with black pepper and 1 teaspoon each of the Italian seasoning and salt. Heat 2 tablespoons of sun-dried tomato oil in a large skillet over medium until shimmering. Add chicken breasts and cook until golden brown and a thermometer inserted into the thickest part registers 165 degrees F (73 degrees C), 10 to 15 minutes, flipping occasionally. Transfer to a cutting board and let rest 5 minutes. Thinly slice chicken and add to pasta in baking dish. Do not clean skillet.

Add 1 tablespoon of the sun-dried tomato oil to skillet and return to medium heat. Add onion and garlic, and cook, stirring often, until softened, about 6 minutes. Add white wine, tomato paste, and 1/2 cup sun-dried tomatoes, and cook, stirring often, until liquid is reduced by half, about 2 minutes. Stir in butter until melted. Sprinkle flour over sun-dried tomato mixture and cook, stirring constantly, until thick and pasty, about 1 minute. Gradually stir in reserved pasta cooking water and milk.

Cook, stirring often, until thickened and smooth, about 2 minutes.

Add spinach, 1 teaspoon Italian seasoning, and remaining 1 1/2 teaspoons salt. Cook over medium, stirring constantly, until wilted and bright green, about 2 minutes. Remove from heat and stir in 1 cup of the mozzarella cheese and 1/4 cup of the Paremsan cheese until melted. Transfer to pasta mixture in baking dish and stir until well combined. Set aside.

Heat remaining 1 tablespoon sun-dried tomato oil in a small skillet over medium-high. Add panko and remaining 1/2 teaspoon Italian seasoning, and cook, stirring constantly, until golden brown, about 2 minutes. Remove from heat. Sprinkle pasta mixture with remaining 1/2 cup sun-dried tomatoes, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and toasted panko mixture.

Bake in preheated oven until cheese is melted, about 15 minutes. Garnish with basil.

Voedingswaarde

• Calorieën: 565 kcal
• Totale vet: 23 g
• Verzadigd vet: 7 g
• Onverzadigd vet: 0 g
• Cholesterol: 98 mg
• Natrium: 1120 mg
• Totale koolhydraten: 41 g
• Voedingsvezels: 4 g
• Totale suikers: 7 g
• Eiwit: 46 g