Tuscan Chicken Pasta Bake l The Recipe Rebel

PRINTABLE RECIPE & NUTRITION INFO: www.thereciperebel.com/tuscan...
Ingredients
▢5 cups short pasta (340-390 grams) penne, fusili or similar
▢1 tablespoon oil
▢1 lb boneless skinless chicken (about 2-3 breasts or 6 thighs)
▢salt and pepper
Pasta Sauce:
▢¼ cup butter
▢¼ cup sun dried tomatoes drained and chopped
▢2-3 cloves garlic minced
▢1 teaspoon Italian seasoning
▢½ teaspoon dried oregano
▢⅛ - ¼ teaspoon crushed red pepper flakes
▢¼ teaspoon salt
▢¼ teaspoon pepper
▢3 tablespoons flour
▢1 ½ cups low sodium chicken broth
▢1 ½ cups heavy cream
▢¼ cup shredded Parmesan cheese
▢2 cups chopped fresh spinach
Pasta Bake
▢1 ½ cups shredded mozzarella cheese
▢2 tablespoons Parmesan cheese
Instructions
Lightly grease one 9×13″ baking dish or two 8×8″ baking dishes. Turn the oven to 375 degrees F if cooking right away (instructions for making ahead or freezing below).
Cook the pasta according to package directions (just to al dente), drain and place in the baking dish.
Make the pasta sauce
Heat a large skillet over medium-high heat and add the oil. Cut chicken into ½ - ¾" pieces.
Season the chicken lightly with salt and pepper and cook until lightly browned on all sides and cooked through (about 5-6 minutes). Place in the baking dish with the pasta.
In the same skillet, melt the butter over medium heat.
Add the sun dried tomatoes, garlic, Italian seasoning, oregano, salt, pepper and red pepper flakes and cook 1-2 minutes.
Stir in the flour until absorbed, and cook 1-2 minutes.
Gradually whisk in the broth and cream until combined and smooth. Cook over medium heat, stirring often, until slightly thickened.
Stir in the ¼ cup Parmesan cheese and spinach, then pour over the pasta and chicken in the baking dish. Stir to combine.
Top with mozzarella and 2 tablespoons Parmesan cheese.
Follow directions below to store for later, or cover with foil and bake at 375 degrees for 20 minutes until hot and bubbly, then broil to brown the cheese if desired.
Serve.

[@LesMorrisracing]

Hi Ash, gonna try it

[@TheRecipeRebel]

I'd love to hear what you think!