A family favorite, Baked Chicken Florentine Pasta casserole is a one pot dinner that's simple to make. Freezer friendly, too!
Keyword: Florentine Pasta
1package Barilla Gluten Free Penne
1small vidalia oniondiced (about 1 1/2 cups)
1/2teaspooncrushed red pepper
1/2teaspoonfresh ground pepper
1/2cupsliced sun-dried tomatoes
1 1/2cupschopped cooked chicken breast
2cupsfresh baby spinach
1cupshredded colby jack cheese
1 1/2cupsshredded white cheddar
Bring a pot of salted water to a boil and cook the pasta just to al dente. (The pasta will still have a firm bite to it.) Immediately drain and set aside. (Do not overcook.)
Preheat oven to 375 degrees.
In a large skillet, add the olive oil and heat over med-high heat. Add the onions and cook until softened. Stir in the garlic and cook for one minute. Add the italian seasoning, salt, red pepper, ground pepper and cornstarch stirring to coat the onions completely. Slowly add the chicken stock and bring to a boil. Turn the heat to low and stir in the milk. Cook for 1-2 minutes until the mixture begins to thicken slightly. Turn off the heat and add the tomatoes, chicken and spinach stirring to combine. Stir in the colby jack cheese, 1 cup of the cheddar and 1/2 cup parmesan. Set aside.
Coat a 9x12 inch baking dish with cooking spray and add the pasta to the dish. Pour the sauce mixture over the pasta and stir to combine. Top the pasta with the remaining cheese and bake for 15-20 minutes or until the cheese is bubbling and golden.