Tuscan Chicken Bake

  • 1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
  • 4 cloves garlic, minced and divided
  • 8 oz. chopped fresh spinach (or frozen - thawed and squeezed dry)
  • 4 oz. cream cheese, softened
  • ⅔ c. heavy cream
  • ¼ tsp. salt
  • ½ tsp. onion powder
  • ¼ tsp. smoked paprika
  • ¼ tsp. black pepper
  • 1 tsp. Italian seasoning
  • 4 oz. jar sun-dried tomatoes, chopped with with 1 T. oil reserved
  • 16 oz. short pasta, cooked according to package instructions (I used penne)

Preheat the oven to 400°F. Add the chopped chicken in the bottom of a large baking dish. Season the chicken breasts with salt, pepper and half of the garlic.

In a bowl, beat together the spinach, cream cheese, and heavy cream. Add the remaining half of the garlic, salt, onion powder, smoked paprika, black pepper, and Italian seasoning and beat to combine. Spread the spinach and cream cheese mixture on top of the chicken, top with sun-dried tomatoes then drizzle a tablespoon of oil reserved from the sun-dried tomatoes.

Bake the casserole for 35 minutes: Cook for 20 minutes loosely covered with foil then uncover and bake 15 minutes or until the chicken is cooked through. Serve hot over hot cooked noodles.

  • Yields: 4 servings
  • Preparation Time: 50 minutes
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