Conner Family Recipes

Chicken Primavera Pasta Bake

Name: Chicken Primavera Pasta Bake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10 servings
Cuisine: Asparagus
Ingredients: 12 ounces cavatappi pasta; 2 cups fresh or frozen peas; 1 pound asparagus; 2 tablespoons olive oil,; 1 1/2 pounds skinless, boneless chicken breast; 1 teaspoon salt,; 3/4 teaspoon ground black pepper,; 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups milk; 1 (8 ounce) package cream cheese; 3/4 cup reduced-sodium chicken broth; 2 cups spinach; 1 cup cherry tomatoes,; 1 cup grated Parmesan cheese,; 1 tablespoon chopped fresh basil; 1 tablespoon oregano,; 2/3 cup panko breadcrumbs

10 servings

분량

20 minutes

활동 시간

1 hour 10 minutes

총 시간

요리 시작

재료

12 ounces cavatappi pasta

2 cups fresh or frozen peas

1 pound asparagus

2 tablespoons olive oil,

1 1/2 pounds skinless, boneless chicken breast

1 teaspoon salt,

3/4 teaspoon ground black pepper,

1/4 cup butter

1/4 cup all-purpose flour

2 cups milk

1 (8 ounce) package cream cheese

3/4 cup reduced-sodium chicken broth

2 cups spinach

1 cup cherry tomatoes,

1 cup grated Parmesan cheese,

1 tablespoon chopped fresh basil

1 tablespoon oregano,

2/3 cup panko breadcrumbs

방향

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 3-quart rectangular baking dish.

Bring a 4 to 6-quart Dutch oven filled with salted water to a boil, and cook pasta until tender with a bite, 9 to 11 minutes, adding peas and asparagus for the last 3 minutes of cooking time. Drain, reserving 2/3 cup of the pasta water. Hold pasta in the strainer; set Dutch oven aside to use for making the sauce.

Meanwhile, heat oil in a 12-inch skillet over medium-high heat. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken to hot oil. Cook, stirring occasionally, until chicken is golden and fully cooked, 5 to 7 minutes. An instant-read thermometer inserted near the center should read at least 165 degrees F (74 degrees C). Remove from heat.

For sauce, melt butter in the Dutch oven. Whisk in flour, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in milk, cream cheese, and chicken broth. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Whisk in reserved pasta water, 2/3 cup Parmesan cheese, basil, and oregano.

Add pasta mixture to the Dutch oven with sauce; toss to coat. Stir in cooked chicken, spinach, and cherry tomatoes.

Spoon mixture into prepared baking dish. Sprinkle with remaining 1/3 cup Parmesan cheese and panko bread crumbs.

Bake in the preheated oven until sauce is bubbly and topping is golden brown, 15 to 20 minutes.

영양 정보

1회 제공량

칼로리

466 kcal

지방 전체

22 g

포화 지방

11 g

불포화 지방

0 g

트랜스 지방

콜레스테롤

105 mg

나트륨

701 mg

탄수화물 전체

32 g

식이섬유

5 g

총 당류

7 g

단백질

35 g