Herby Chicken and Spinach Baked Pasta with Fresh Mozzarella
Toss fusilli with plenty of fresh parsley, spinach, shredded rotisserie chicken and mozzarella and bake it until golden brown. A shower of fresh parsley at the end adds a fresh touch. Dovetailing Tip: Use 2 cups of leftover chicken from day 1 in today’s pasta bake.
Serving size: 6
Calories per serving: 78
kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
pinch crushed red pepper flakes
1-28 ounces can plum tomatoes, crushed by hand
1-15 ounces can plum tomatoes, crushed by hand
4 large fresh basil sprigs plus 1 cup chopped fresh basil plus more for garnish (optional)
1 cup chopped fresh flat-leaf parsley
1 pound dried fusilli
6 cups baby spinach
2 cups shredded rotisserie chicken, skin and bones discarded
3 cups diced fresh mozzarella
1 cup grated parmesan
Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
Add the tomato sauce, spinach, chicken, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. Garnish with more chopped basil if using.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.