There's a lot of yummy goodness tucked away in this dish. Here's everything you'll need to wow your family at dinner tonight.
The Things You Need 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
(You can substitute Fresh grated Parmesan for Romano.)
Salt
Fresh cracked pepper
3 Tbsp fresh minced parsley
¼ cup mayo
¼ cup sour cream
½ cup milk
The Instructions To Follow:
- Cook pasta according to the package instruction, until just about done, drain and set in a large mixing bowl.
- 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.
- Preheat oven to 350 and lightly grease a 2-quart casserole dish.
- Add chopped artichoke hearts and spinach to pasta and chicken. Mix.
- Add pressed garlic, minced parsley, shredded mozzarella, ½ cup fresh grated Romano cheese, salt and pepper. Mix until all ingredients are Incorporated throughout.
- In a small bowl, whisk mayo, sour cream and milk together until smooth. Mix this creamy mixture into the pasta mixture.
- Transfer casserole mixture into the baking dish. Top off with remaining ½ cup of fresh grated Romano cheese.
- Bake for 15-18 minutes.
This recipe serves 4 to 6, but don't expect any leftovers! This dish is packed with so much flavor that your guests won't be able to get enough — and may even beg you for the recipe. Serve this dish on its own or pair it with any number of vegetables, from broccoli to cauliflower or anything that captures your imagination. It goes well with just about anything!
Helpful Hint:
I know the recipe didn't originally call for it but I added Peas and a little bit of Carrots to it in the end.
Article Source: Will Cook For Smiles
Bill Cox