Ingredients
The following ingredients have 5 Servings
- 1/2 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
- 1/4 cup mayo
- 1/4 cup sour cream
- 1/2 cup milk
Instruction
- 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, 1/2 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 1/2 cup of fresh grated Romano cheese.
- Bake for 15-18 minutes.
