I found this recipe on Pinterest and I just had to make
it. I love anything with pasta and
cheese, and this dish did not disappoint!
Originally the recipe said to only use 10 oz of dry pasta,
but I decided to double it after cooking the 10 oz and feeling like it wasn’t enough. I left everything the same and it worked out
perfectly.
I will definitely be making this again.
2 cups of Dry Farfalle Pasta
2 tbsp Butter
½ Onion, chopped
2 Cloves of Garlic, minced
4 oz of Chive and Onion Cream Cheese
1 cup of Sour Cream
1 cup Whole Milk
½ cup Shredded Parmesan Cheese
2 cups Shredded Mozzarella Cheese
½ tsp Salt
½ tsp Black Pepper
1-1 ½ cups Chopped Fresh Spinach
2 cups Cooked Chicken, cubed or shredded
½ cup Fresh Grape Tomatoes, chopped in half
Fresh Parsley
2 tbsp Butter
½ Onion, chopped
2 Cloves of Garlic, minced
4 oz of Chive and Onion Cream Cheese
1 cup of Sour Cream
1 cup Whole Milk
½ cup Shredded Parmesan Cheese
2 cups Shredded Mozzarella Cheese
½ tsp Salt
½ tsp Black Pepper
1-1 ½ cups Chopped Fresh Spinach
2 cups Cooked Chicken, cubed or shredded
½ cup Fresh Grape Tomatoes, chopped in half
Fresh Parsley
Directions:
Pre-heat your oven to 400 degrees.
Cook the pasta.
While the pasta is cooking, heat the butter in a medium
sauté pan. Add in the onion and
garlic. Cook for 3 to 4 minutes but do
NOT brown them.
Add in the cream cheese and stir to melt it.
Reduce the heat to low, and add in the sour cream.
Add the milk, salt, and pepper.
Add 1 cup of the mozzarella cheese.
Add the parmesan cheese.
Coat a baking dish with cooking spray, and pour in the pasta
mix. If it looks a little dry, add a
little bit more milk.
Top the dish with the remaining mozzarella cheese.
Bake uncovered for 20-25 minutes or until bubbly and
beginning to brown.
Top with parsley and serve!
Enjoy!
xx
**I don't have a completed picture because I was just so hungry after it was done, I forgot. But I can tell you this dish was AMAZING!
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