Sweet Love and Ginger

Pasta

Spinach Artichoke Chicken Casserole

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An easy and healthy spring recipe for Spinach Artichoke Chicken Casserole.

Spinach Artichoke Chicken Casserole Recipe
You guys I looked out my window today and actually saw some green grass. Like living green grass!
If you don’t live in the frozen tundra that is the northeast, you probably don’t understand my excitement. Let me explain: this winter was hard. I mean aside from the typically short days and snow, it was ridiculously cold. Entire weeks were spent in below freezing temperatures, to the point where going outside for more than 10 minutes actually became dangerous.
It was hard on all of us cooped up indoors hoping for just a 25-degree day so we could spend some time outside without feeling like our face was on fire.
Anyway, I digress.
Spinach Artichoke Chicken Casserole Recipe
I want to celebrate the green.
I want to celebrate the birds I’m beginning to see poke coming out, and the long-lost sun that I have failed to have seen due to work.
What better way to celebrate than a new twist on one of my favorite dishes? Spinach Artichoke dip is a huge favorite of mine and something I start to crave right as spring starts to come around. As evidenced by a very similar recipe I posted just shy of a year ago today. Remember that? One pot Spinach Artichoke Pasta? While this isn’t a one pot meal, it’s awfully close. It’s also super satisfying, and the perfect way to invite some spring into your home!
Spinach Artichoke Chicken Casserole Recipe
Spinach Artichoke Chicken Casserole
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves of garlic, minced
  • ½ lb boneless skinless chicken breast, cut into bite size
  • pieces
  • Salt and pepper to taste
  • 1 (13.5 oz.) can artichoke hearts, drained, & chopped
  • 5 oz of fresh baby spinach
  • 12 oz penne pasta, cooked according to package instructions
  • 1 cup low fat sour cream
  • 4 oz low fat cream cheese, softened
  • ½ cup Parmesan cheese
  • 1 cup mozzarella cheese
Instructions
  1. Preheat the oven to 425.
  2. In a large skillet heat oil over medium high heat and sauté the onions for one minute.
  3. Season the chicken with salt and pepper then add the garlic and chicken to the pan and cook, tossing occasionally until the chicken is browned on all sides.
  4. Add the artichoke hearts and spinach and cook, while stirring until the spinach has wilted.
  5. Remove from heat and stir in pasta, sour cream, cream cheese, and parmesan until well
  6. combined.
  7. Transfer to a greased baking pan and cover with mozzarella cheese.
  8. Bake in the oven until the cheese has begun to brown, about 10-15 minutes.
  9. Serve immediately.

 Similar Recipes:

Spinach Pesto Pasta

Green Cream of Chicken & Rice Soup

One Pan Spinach Artichoke Pasta

Leftover Turkey Bolognese

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Thanksgiving is on its way.

I don’t know about you but there is always turkey leftover around our house this time of year, and it’s always a challenge to find ways to use it up without getting bored. The one dish that I always look forward to making and that is Leftover Turkey Bolognese.

Bolognese is a classic Italian dish typically made with ground beef and/or pork. I have no idea why or how but at some point in college I started making this dish with shredded leftover chicken or turkey instead. Probably because I was at the top of my clean eating game, and always looking for ways to make clean eating comforting. To me, there is very little more comforting than a big bowl of pasta sauce. Just make sure to put it over whole wheat pasta.

 

Leftover Turkey Bolognese

  • 1 tablespoon extra virgin olive oil
  • 1 small onion (diced)
  • 3 celery ribs (chopped)
  • 2 large carrots (peeled & chopped)
  • 2 cloves of garlic (minced)
  • 1 cup low sodium chicken broth
  • 1 8 oz can of tomato paste
  • 1 12 oz can of low sodium diced tomatoes
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • 1 lb cooked (shredded chicken or turkey)
  • 2 tablespoon heavy cream
  • 1 lb pasta of choice (prepared according to package instructions)
  1. In a large, thick-bottomed saucepan heat the oil and sauté the onion, celery, and carrot for 3-4 minutes, or until the onion begins to soften.
  2. Add the garlic and continue to cook for another 1-2 minutes.
  3. Deglaze with the broth, scraping browned bits from the bottom of the pan and allow it to reduce by half
  4. Stir in the tomato paste, and cook for 1 to 2 minutes or until browned.
  5. Add the tomatoes, with juices, thyme, bay leaf, and chicken stirring well to combine.
  6. Cover and cook on low for about 30 minutes.
  7. Remove and discard bay leaf.
  8. Stir in the cream and serve warm over cooked pasta.

Similar Recipes:

Leftover Turkey Croquettes

Slow Cooker Pork Ragu

Slow Cooker Pork Ragu

Leftover Turkey & Stuffing Casserole

 

D4One: Orecchetti with Bacon, Clams and Kale

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Dont mind my unedited pictures again… i’m working on it … Still.

Sometimes I get cravings for something, and my whole world
is not right until I get my hands on that food. Lately it’s been seafood. I
think I’m going through summer with drawl or something. I have been patiently
waiting for chuck to be out of town to indulge. He doesn’t share my love of the
stuff, so why spend the money on him?

He was finally gone the other night so I went searching
through the cabinets thinking there were some scallops in there for my awesome
Scallop Carbonarra, only to find that there wasn’t. So I improvised a little,
and it was fabulous if I do say so myself. Normally I wait until I have tested
a recipe a few times before I post it up here to work out all the kinks but in
this particular case I think you would rather just give it a try yourself. It is
so easy but feels, and tastes so complex.

Orecchietti with Bacon, Clams and Kale
2 cups oreccheitte pasta.
1 tbsp extra virgin olive oil
3 strips of cooked bacon, crumbled
1 shallot, chopped
1 can clams and juice
1 cup chopped kale
Salt and pepper to taste
Parmesan cheese for garnish
Cook pasta according to package instructions, reserving ½ a
cup of the cooking liquid. In a large skillet heat oil and sauté bacon, and
shallot until the shallot begins to soften, 2 minutes. Add clam, juice and
pasta liquid to pan and continue to cook for 2-3 minutes, allowing it to reduce
slightly. Toss kale into the pan and cook for an additional 1-2 minutes,
allowing the kale to become bright green and wilted. Add the pasta to the pan, salt
& pepper, toss to combine and remove from heat. Serve warm with a sprinkle
of Parmesan cheese.