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Prep Time15 minutes
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Cook Time15 minutes
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Serv SizeYields 4-6 servings
Easy chicken bake that makes a bunch and has wonderful flavors!
Ingredients
Directions
Preheat oven to 350 degrees. Bring a pot of water to a boil and add your pasta following the cooking instructions on the packaging. Cube or shred cooked chicken, chop spinach, slice mushrooms and mince garlic.
In a large skillet with sides add 2 tablespoons of olive oil. Next add in mushrooms and shallots sautéing for a few minutes until softened. Add in the minced garlic and chopped spinach. If garlic burns it can turn very bitter, keep an eye on it.
Add in butter allowing it to melt then whisk in flour. Stir and cook for 1-2 minutes.
Add Marsala wine to the hot pan, cooking for a few minutes allowing the alcohol to burn off. Then add in the broth. Add a 1/4 cup of swiss cheese to the sauce and a 1/4 cup of parmesan cheese. Simmer sauce until it starts to thicken.
Add the cooked drained pasta to the pan and combine. Spread into an oven safe baking dish or cast-iron skillet. Sprinkle with remaining swiss cheese and cracked pepper, I used rainbow peppercorns that's what you see in the photo. Bake for 15-20 minutes until heated through and cheese melts.
Serve with more parmesan, cracked pepper and a salad with your favorite dressing. Enjoy!
Conclusion
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