PORTOBELLO AND CHICKEN PASTA CASSEROLE

Portobello and Chicken Pasta Casserole image

Provided by Chris Lidberg

Categories Chicken

Time 50m

Number Of Ingredients 14

8 oz penne pasta, uncooked
2 Tbsp vegetable oil
1/2 lb portobello mushrooms, thinly sliced
1/4 c margarine
1/4 c flour
2 large cloves of garlic, minced
1/2 tsp dried basil
1 3/4 c milk
2 c shredded mozzarella cheese
1/4 c parmesan cheese
1/2 c shredded monterey jack cheese
2 boneless skinless chicken breasts, cooked, cut into 1 inch pieces
1 pkg frozen spinach, 10 ounce, thawed, squeezed dry
1/4 c soy sauce

Steps:

1. Preheat oven to 350. Lightly grease a 9 x 13 baking dish.
2. Cook pasta al dente according to package directions, drain.
3. Heat oil in a saucepan over medium heat. Stir in mushrooms, cook until they weep and set aside. Melt margarine in saucepan. Mix in flour, garlic and basil. Gradually mix in milk until thickened. Stir in 1 cup Mozzarella cheese and 1/4 cup Monterey Jack until melted. Remove sauce pan from heat and mix in cooked pasta, mushrooms, chicken, spinach and soy sauce. Transfer to prepared baking dish and top with remaining cheese.
4. Bake 20 minutes until bubbly and light brown.