Baked Pasta Romana with Pan-Seared Chicken

Layers of steamed Spinach and pasta in a bubbling Romano-Asiago cheese sauce, topped with garlic pan-seared chicken

So, I just went to Olive Garden yesterday and tried their new Baked Pasta Romana with Chicken and this is my recipe for the same at home at considerably less than $13 a plate. Enjoy!

Serves 4

Sauce:

2 cups Italian Cheese blend: Mine contained: Asiago, Parmesan, Romano, and Mozzarella

2.5 cups milk

2 TB butter
3 tb flour

1 tsp salt

2 tsp garlic powder

black pepper to taste

1/2 cup powdered Parmesan Cheese

2 chicken breasts pounded flat [about 1/2 thick] and cut into about 2X2 inch pieces
1/2 box favorite pasta [I used 10 Lasagna noodles for mine]

1/2 bag of baby spinach 

1 large tomato diced

Chicken coating:

 1 cup flour

 2 tsp garlic powder

 1 tsp salt

1. To make sauce: In microwave safe bowl add milk, and flour [whisk together until flour is well incorporated] then add: butter, salt, and pepper. Heat on high for 4 minutes [not until boiling, but still very hot.  Whisk, then add Shredded cheese, stir well and heat another minute until all cheese is melted. Stir to combine thoroughly.
2. While cheese sauce is heating, cook pasta according to package directions.
3. Put pasta together in greased pan like you would a traditional lasagna— Sauce, noodles, sauce, spinach leaves, noodles, sauce, spinach, pasta topped with cheese sauce last. Cover with foil and bake for 25-30 minutes at 350 F degrees.
4. While pasta is baking, dredge flattened [ I hammered mine until about 1/2 inch thick], quartered, chicken pieces in flour mixture.
5. Heat 2 or 3 TB olive [or coconut] oil in large skillet over med-hi [my dial was at between7 and 8] heat. Add chicken in one layer and cook for 3 minutes. Turn pieces over and reduce heat to medium and cook about 3 more minutes until juices run clear.
6. Set chicken aside on plate and keep heated.
7. Serve baked pasta topped with pan-seared chicken and garnish generously with diced tomato.