Ingredients
·
10 ounces rotini pasta
·
2 T.butter
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1/2 onion, chopped
·
2 cloves garlic, minced
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4- ounces chive and
onion cream cheese
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1 cup sour cream
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1 cup whole milk
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1/2 cup grated
Parmesan cheese
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2 cups shredded
mozzarella cheese
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1/2 t. salt
·
1 t. black pepper
·
1 t. crushed red
pepper flakes
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1 1/2 cups chopped
fresh spinach
·
2 cups cooked chicken
·
1/2 cup fresh tomatoes
·
Fresh basil
Instructions
- Preheat oven to 350 degrees F.
- Coat a medium casserole dish with non-stick spray
- Cook pasta in salted, boiling water to al dente. Drain and set aside.
- While pasta is cooking, heat butter in a medium sauté pan set to medium heat. Add in the onion and garlic. Sauté to a crisp stage. Do not brown.
- Add in cream cheese and stir to melt. Reduce heat to low. Stir in sour cream, milk, and Parmesan cheese, 1 cup of the mozzarella cheese, salt, black pepper and red pepper flakes. Stir until everything is well-combined and melted. Remove from heat.
- Combine the pasta, chicken, spinach and tomatoes in a large bowl. Add in the sauce and gently stir to coat.
- Pour into the prepared baking dish.
- Top with the remaining mozzarella. Bake uncovered for about 20 -25 minutes or until casserole is bubbly and beginning to brown. Top with basil and a sprinkling of Parmesan cheese.
