Chicken and Pasta Nests
Equipment
- 9″ x 13″ baking dish
- Large pot for cooking pasta
- Mixing spoon
- measuring spoons,
Ingredients
- 8 nested style angel hair pasta nests
- 8 chicken breast halves
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 can 6 oz sliced mushrooms
- 1 package 10 oz frozen chopped spinach, thawed and drained well
- 1 can 10 3/4 oz cream of chicken soup
- ⅔ cup water
- 3 oz Monterey Jack cheese shredded
- 3 oz cheddar cheese shredded
Instructions
Cook Pasta:
- Cook the nested style angel hair pasta nests according to package instructions until just al dente (about 2 minutes less than the recommended time).
- Drain well and keep the nests together.
Prepare Chicken:
- Preheat the oven to 375°F (190°C).
- Season the chicken breast halves with salt, pepper, and garlic powder.
Assemble Dish:
- Place the seasoned chicken breast halves in a 9″ x 13″ baking dish.
- Spoon some drained spinach over each chicken breast.
- Carefully place a pasta nest on top of each chicken breast and spinach.
Make Sauce:
- In a saucepan, combine the cream of chicken soup and water.
- Bring to a boil, mixing well.
Bake:
- Pour the soup mixture evenly over the pasta nests in the baking dish.
- Bake in the preheated oven for 1 hour.
Add Cheese:
- Combine the shredded Monterey Jack and cheddar cheese.
- Sprinkle the cheese mixture over the pasta nests.
- Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this comforting Chicken and Pasta Nests dish with a medium-bodied white wine such as Pinot Grigio or Chardonnay. The wine’s crisp acidity and fruity notes will complement the creamy sauce and cheesy topping, enhancing the overall dining experience.Nutritional Information
Calories: 410 kcal | Carbohydrates: 26 g | Protein: 35 g | Fat: 17 g | Fiber: 4 g | Sugar: 3 g
