Week 32: Recipe #5--Chicken Florentine Bowtie Pasta

I found this recipe on Pinterest.  It is from a site called Picky Palate (see link below).  It was good, and I liked the flavor.  It was a little dry, but I think that's because I didn't put enough of the cooking creme in it (I only had one 10 oz. container, and the recipe called for 2 cups).  Still tasty though.  I used a rotisserie chicken to save on time, and served this with come fresh honeydew and a Caesar salad.  Makes 8 servings.

Photo from Picky Palate

You'll Need:

• 2 Tblsp. extra virgin olive oil
• 1 c. finely chopped white onion
• 1 clove minced garlic
• 4 c. baby spinach leaves
• 2 c. cooked shredded (or cubed) chicken breast
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 c. Philadelphia Cooking Creme (I used Italian Herbs and Spices--and only 10 oz...a bit too dry)
• 1 lb. bowtie pasta or other small noodle
• 1 1/2 c. shredded mozzarella cheese

Preparation:

1. Preheat oven to 350 degrees and spray a 9 x 13 inch baking dish with nonstick cooking spray.
2. Place oil in large pot over medium heat (or a large skillet, that's what I used).  Add onion and cook, stirring until tenter, about 5 minutes.  Add garlic and cook, stirring for 1 minute.  Stir in spinach leaves, cook, stirring until wilted, about 2 minutes.  Add chicken, salt, and pepper, and cook until heated through, about 3 minutes.  Add cooking cream, stirring to combine.
3. Cook pasta according to package directions, drain and run under cold water to stop cooking.  Add pasta to chicken mixture, stirring to combine.  Transfer to prepared baking dish and top with cheese.  Bake for 20 to 30 minutes, until cheese is melted.  

Recipe and link:  http://picky-palate.com/2011/08/05/chicken-florentine-bowtie-pasta/