Ingredients

The following ingredients have 4 Servings
  • 2 cups water
  • 6 oz penne pasta (uncooked)
  • 2 oz spinach (chopped)
  • 1 1/2 tbsp olive oil
  • 1 lb chicken breast (boneless, skinless)
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 cups milk
  • 2 tbsp flour
  • 1/2 cup parmesan cheese (shredded)
  • 6 green onions (chopped)
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/4 cup mozzarella cheese (shredded)
  • 1 1/2 tbsp panko

Instruction

  • Preheat the oven to 400F
  • In a large saucepan, bring the water to a boil and add the pasta
  • Cook for about 6 minutes then add the spinach
  • Cook for 2 minutes, until the spinach is wilted
  • Drain and place the pasta and spinach mixture in a large mixing bowl
  • Meanwhile, heat the oil in a large skillet over medium-high heat
  • Cut the chicken into bite-sized pieces and sprinkle with the salt and pepper then add to the pan
  • Cook for about 8 minutes or until the chicken is cooked through
  • Add the chicken to the pasta mixture
  • Lower the heat to medium and place the green onion in the warm pan
  • Cook for 2 minutes
  • Stir in the lemon zest and juice
  • Combine the milk, flour, and 1/4 cup of parmesan cheese in a bowl
  • Add the milk mixture to the pan and bring to a boil
  • Cook for 2 minutes or until the sauce has thickened
  • Add the milk mixture to the pasta mixture and toss to coat
  • Spoon the pasta mixture into a casserole dish and sprinkle with the remaining 1/4 cup of parmesan cheese, mozzarella cheese, and panko
  • Bake for about 8-10 minutes, until the panko starts to brown and cheese is melted