Equipment:
1 Medium bowl
1 Oven safe deep skillet
Ingredients:
▢ 2 Tablespoons butter
▢ 1 clove garlic minced
▢ 1 pound boneless skinless chicken breasts cut into cubes
▢ 1 teaspoon oregano
▢ 1 teaspoon Italian seasoning
▢ 1/2 teaspoon salt or to taste
▢ 1/4 teaspoon black pepper
▢ 1/4 cup sun dried tomato drained and chopped
▢ 3 cups baby spinach
▢ 8 oz penne pasta uncooked
▢ 1 jar Alfredo sauce 15oz
▢ 2 cups boiling water
▢ 1 ½ cups mozzarella cheese
▢ Basil or parsley for garnish optional
Directions:
Preheat your oven to 400°F.
In a medium bowl, combine chicken, garlic, Italian seasonings, oregano, salt and pepper. Toss well to combine.
Cook Chicken
In a deep skillet that goes into the oven, melt butter then add chicken and cook for 7-8 minutes until cooked all the way through.
Turn heat off and add all the other ingredients except for the mozzarella cheese and mix well.
Cover the pan and cook for 30 minutes in the oven or until pasta is cooked.
Take it out of the oven and then sprinkle mozzarella cheese on top.
Bake for another 5-10 minutes or until the cheese melts and gets bubbly.
Notes:
This is a great recipe to use leftover chicken, rotisserie chicken or any cooked chicken you have on hand.
Enjoy !
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