Chicken Caesar Pasta Bake

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

2 boneless skinless chicken breasts, (cooked and cut into cubes)

1 pound penne pasta, (whole wheat or regular)

1 tablespoon butter

1 tablespoon extra virgin olive oil

2 cloves garlic (minced)

2 teaspoons anchovy paste

Fresh ground black pepper to taste

1/4 cup all purpose flour

1 1/2 cups low sodium chicken broth

1 tablespoon worcestershire

1 1/2 cups low fat milk

1 cup shredded parmesan cheese, (Pecorino Romano may also be used)

3 cups fresh baby spinach, (or baby kale)

Salt and pepper to taste

1/2 cup panko breadcrumbs

1/4 cup shredded parmesan cheese

Pinch of salt and pepper

Instructions

Preheat oven to 400° F.

Cook the pasta just short of al dente, about 1-2 minutes, drain and set aside.

In a large saucepan, melt the butter and heat the oil over medium high heat. Add in the minced garlic, anchovy paste and black pepper, stirring together for about a minute.

Add in the flour and whisk together. Slowly pour in the chicken broth and worcestershire whisking until it is smooth.

Add in the milk and continue whisking until the sauce thickens and coats the back of a spoon. Once thickened, add in the cup of shredded cheese and whisk until it melts into the sauce.

Add in the spinach, pasta and cubed chicken and stir together in the sauce until everything is coated and the greens have wilted. Pour into a 9x13 baking dish sprayed with cooking spray.

In a small bowl combine the topping ingredients. Sprinkle the topping all over the pasta.

Bake the pasta in the oven until bubbly and golden brown.

Nutrition

• Calories: 458 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 7 g
• Cholestérol: 60 mg
• Sodium: 718 mg
• Glucides Totaux: 50 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 5 g
• Protéines: 32 g