Delicious Baked Pasta

 Or "Deliziosa Pasta al Forno" in Italian

 Mainly because it is filled with all the ingredients I love in pasta: 

Whole Wheat penne, spinach, sun-dried tomatoes, greek yogurt (okay that one is my own twist), red pepper flakes, and, of course, CHEESE.

 So why this combo? 
Because I had it all in my fridge. Can't get much better than that. 

Why bake it? 
The recipe could be eaten once its all mixed together but who could resist gooey, bubbly, baked-on cheese? Not me. 

So give it a try. You won't regret it.

 Ingredients: 
2 chicken breasts 
2 1/4 cup whole wheat penne pasta
1/2 chicken bullion cube
1/4 cup mozzarella cheese
1/4 cup Parmesan cheese 
3 tbs sun dried tomatoes, chopped 
1/2 onion, chopped 
1/4 cup plain greek yogurt 
1tbs olive oil 
1/2 tsp garlic powder
1/2 tsp pepper 
1/2 tsp salt 
1/2 tsp crushed red peppers 

Directions: 
Bring a sauce pan boil with 4 cups of water and 1/2 of bullion cube. 
When water is boiling dump in pasta and bring to a simmer for 8-10 min or until al dente. Remove from heat but keep covered. 
 
Meanwhile,
Heat a skillet with 1tbs olive oil on medium high heat.
Dice chicken into small cubes. 
Chop onion and then toss both chicken and onion into skillet-season with a little salt and pepper. 
Cook until chicken is fully cooked (no pink).

When chick is done set aside on a warm plate or in covered bowl.
Add greek yogurt to skillet and season with garlic powder,salt, and pepper. Stir constantly. Add spinach and sun dried tomatoes, and stir together unto spinach is wilted. 

Created sauce and cooked chicken and 1/8 of both cheeses into pasta pot (or bowl) and stir together. 
Dump into a 7x11 baking pan and top with the rest of cheese.

Place in the oven for 15-20 min until cheese is melted and a little golden brown. 

ENJOY!!!! 

 

Chicken Pockets

I am so glad I made these, they were so delicious and soooo easy to make. 

My favorite part was wrapping the filled dough into a ball because I felt like was tenderly tucking in a masterpiece of flavor. 

This recipe is easily adaptable so please experiment  and share your outcome! 

I did!!!

My Rendition: 

Creamy Chicken Parmesan and Spinach  

and

Creamy Chicken Parmesan with Spinach and Sun dried Tomatoes

My Healthy Secret:

 I used greek yogurt instead of cream cheese and butter

 and of course it turned out 

AMAZING.

Recipe happily adapted from Pennies on a Platter

Ingredients: 

1 pkg of crescent rolls

1 large chicken breast, chopped (or 2 small)

2 garlic cloves, minced

1/2 cup plain greek yogurt

1 tbs olive oil

1/2 cup shredded Parmesan cheese + some for sprinkling

1 tsp garlic salt

1/4-1/2 tsp pepper-(depends on how much you like it)

1 tbs Sun dried tomatoes diced

1/8 cup fresh spinach leaves, chopped (I didn't measure this, I just grabbed a pinch of leaves)

~1 tbs butter, for brushing

Directions:

Mix greek yogurt, spinach, Parmesan cheese,  garlic salt, and pepper in a bowl. 

Heat oil in skillet on medium heat and cook chopped chicken and minced garlic cloves. 

Preheat oven to 375. 

Add cooked chicken and garlic to yogurt mixture.

Unroll crescent roll from pack and separate into 4 squares--2 triangles attached. Pinch seams to close square. 

Place on a ungreased baking sheet .

Place a large spoonful of chicken mixture onto the dough.  Sprinkle top with either a pinch of Parm cheese or sun dried tomatoes. 

To fold into a ball, pull the two opposite sides together and pinch close. Repeat with the other side, and pinch any open seams. 

         If you notice a tear in the bottom of the dough where the mixture may be pushing out, gently pick up the ball and  pinch seam close. Place back on baking sheet. 

Gently brush the top of the dough ball with butter. 

Bake for 11-13 min until ball is a golden brown. 

Serve with a delicious side.

ENJOY!!!!

My husband and I wanted to try both so we cut them in half and shared! Mhmmmm!