Friday, February 17, 2017


  • 2 and 1/2 cups uncooked penne rigate
  • 2 chicken breasts
  • salt
  • pepper
  • 2 Tablespoons all-purpose flour
  • 1/2 cup sour cream (or Greek yogurt)
  • 4 oz. cream cheese, softened
  • 1/4 cup half and half or whole milk
  • 1 pkg dry Ranch mix
  • 5 oz. frozen spinach or half of a batch of fresh
  • 1 and 1/4 cup shredded mozzarella cheese

How to Make It

  • Butter a 2 quart baking dish. Set aside.
  • Cook pasta according to the instructions on the packaging. Drain and keep warm.
  • Dice chicken, season with salt and pepper. Sprinkle flour over chicken and toss to coat.
  • Heat olive oil in a large skillet. Add chicken and cook until no longer pink.
  • Meanwhile, in a large mixing bowl, mix together sour cream, cream cheese, Ranch mix, half and half and spinach.
  • Add cooked pasta and chicken to the spinach mixture and stir all together. Transfer the mixture into the prepared dish.
  • At this point, you can cover the dish with saran wrap and refrigerate until ready to serve.
  • If serving right away, top the dish with cheese and bake for 10 minutes at 375 degree F oven. The cheese should be melted. You can then turn the oven to broiler (on low setting) and broil for 2 to 3 minutes or until the cheese bubbles up and gets golden brown spots.
  • Let stand in room temperature for 10 minutes before serving.

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