Chicken Florentine Bowtie Pasta Bake

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  3 cloves, minced or 9g

• Spinach

  Frozen, chopped or leaf, unprepared

  4 cup or 624g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Cornstarch

  2 tsp or 5g

• Bowties Pasta

  Great Value

  16 oz or 454g

• Mozzarella cheese

  Whole milk, low moisture

  1 ½ cup, shredded or 168g

Directions

1. Heat coconut oil in a pan over medium-high heat. Add chopped chicken to the pan and sauté until cooked through and no longer pink, about 7-12 minutes; set aside.
2. Preheat oven to 350 degrees F and spray a 9×13 inch baking dish with non-stick cooking spray.
3. Place oil in Dutch oven or large pot over medium heat. 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 heavy cream and milk, stirring to combine.
4. 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. Bake for 20 to 30 minutes, until cheese is melted.
5. Enjoy!
6. Recipe inspired by: http://picky-palate.com/2011/08/05/chicken-florentine-bowtie-pasta/

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