Recipe Station

Take your time and give your full attention when creating this interesting casserole because you are going to love it.

Ingredients To Gather:

• ½ lb dry rotini pasta
• 2 chicken breasts
• Salt, fresh cracked pepper
• 2 Tbsp vegetable oil to cook chicken
• 12 oz jar artichoke hearts, drained and chopped
• 9 oz frozen chopped spinach, thawed and squeezed
• 3 garlic cloves
• 8 oz shredded mozzarella cheese
• 1 cup fresh grated Romano cheese, split in 2
• Salt
• Fresh cracked pepper
• 3 Tbsp fresh minced parsley
• ¼ cup mayo
• ¼ cup sour cream
• ½ cup milk

Instructions To Follow: 

1. Cook pasta according to the package instruction, until just about done, drain and set in a large mixing bowl.
2. Cook chicken breasts in a cooking pan, over medium heat, with some salt and pepper. Let it cool until easy to handle, chop and add to the bowl with pasta.
3. Preheat oven to 350 and lightly grease a 2-quart casserole dish.
4. Add chopped artichoke hearts and spinach to pasta and chicken. Mix.
5. Add pressed garlic, minced parsley, shredded mozzarella, ½ cup fresh grated Romano cheese, salt and pepper. Mix until all ingredients are Incorporated throughout.
6. In a small bowl, whisk mayo, sour cream and milk together until smooth. Mix this creamy mixture into the pasta mixture.
7. Transfer casserole mixture into the baking dish. Top off with remaining ½ cup of fresh grated Romano cheese.
8. Bake for 15-18 minutes.

Some people choose this pasta bake over the meaty ones because it is more green-based; in other words, it is influenced by the robust spinach! For those of you who are vegetarians can also experience the deliciousness of this dish by simply excluding the chicken breasts. Now everyone can enjoy it!

Article Source: Will Cook for Smiles