Cheesy Spinach and Chicken Bake Review


My husband loves cheesy stuff and since he had a big, stressful meeting earlier in the day. I decided to give this chicken-spinach pasta dish for dinner to help him unwind.

We found it pretty bland and I tried adding soy sauce, hot sauce and pepper, but in the end, only a bit of garlic powder helped it. My husband enjoyed it with soy sauce. Overall, it was okay – but not something I’ll make again since the lack of taste is definitely not worth the amount of calories.

I followed the directions exactly, but added:
– 5 sliced mushrooms
– half a tomato chopped
– 1 extra cup of cheese
– 1 extra cup of spinach

and took out:
– 1/4 cup of olive oil

1 lb. Dry pasta
4 boneless, skinless chicken breasts (about 2 lbs.), diced
8 cloves garlic, minced
1 tsp. salt
6 cups fresh spinach, chopped
1/4 cup white wine
3 cups mozzarella cheese
5 mushrooms sliced
1/2 tomato diced

1. Preheat the oven to 350°
2. Set a large pot of water to boil. Once it comes to a rolling boil, salt it and cook the pasta until just al dente. Drain.
3. While the pasta is cooking, brown chicken on all sides in frying pan.
4.Add the garlic and simmer with the chicken until it’s fragrant and begins to turn golden – about 3 minutes.
5. Add the salt. Spinach, mushrooms, tomatoes and white wine to the skillet and cook for an additional 3 – 5 minutes, or until the spinach begins to wilt.
6.Toss the contents of the skillet with the pasta and place in a casserole dish.
7. Cover with cheese and bake for 25 minutes.

Makes 6 servings at 1078 each!!!! Yikes! Definitely NOT worth the calories!

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