Layers of steamed Spinach and pasta in a bubbling Romano-Asiago cheese sauce, topped with garlic pan-seared chicken |
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
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
- 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.
- While cheese sauce is heating, cook pasta according to package directions.
- 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.
- While pasta is baking, dredge flattened [ I hammered mine until about 1/2 inch thick], quartered, chicken pieces in flour mixture.
- 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.
- Set chicken aside on plate and keep heated.
- Serve baked pasta topped with pan-seared chicken and garnish generously with diced tomato.