7 Servings 55 min Cook
4 Breast, bone and skin removed Chicken Breast
2 Tbsp Olive Oil
1 Cup, chopped Onions
3 Cloves, minced Garlic
4 Cup Spinach
1/2 Tsp Salt
1/4 Tsp Pepper
1 1/2 Cup Reduced Fat Milk
1/2 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
2 Tsp Cornstarch
16 Oz Bowties Pasta
1 1/2 Cup, shredded Mozzarella Cheese
Heat coconut oil in a pan over medium-high heat.
Add chopped chicken to the pan and sauté until cooked through and no longer pink, about 7-12 minutes; set aside.
Preheat oven to 350 degrees F and spray a 9×13 inch baking dish with non-stick cooking spray.
Place oil in Dutch oven or large pot over medium heat.
Add onion and cook, stirring until tender, 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 heavy cream and milk, stirring to combine.
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 inspired by: http://picky-palate.