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Italian Chicken & Romesco Pasta Bake
with Spinach & Artichokes
with Boneless Chicken Breast Pieces
Active:
8m
Total:
35m
Tender bites of chicken, pre-cooked gemelli, artichokes, and olives bake in the oven before being finished with stir-ins of nutty romesco sauce and tangy crème fraîche in this easy, hands-off dish.
Details
Tender bites of chicken, pre-cooked gemelli, artichokes, and olives bake in the oven before being finished with stir-ins of nutty romesco sauce and tangy crème fraîche in this easy, hands-off dish.
Nutrition per serving
45g Of Protein
Ingredients
10 oz
Boneless Chicken Breast Pieces
12 oz
Cooked Gemelli Pasta
3 oz
Baby Spinach
¼ cup
Marinated Artichoke Hearts
⅓ cup
Béchamel Sauce
3 tbsp
Romesco Sauce (contains almonds)
¼ cup
Grated Parmesan Cheese
1 oz
Pitted Castelvetrano Olives
2 tbsp
Crème Fraîche
1 tbsp
Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare & bake the chicken
Preheat the oven to 450°F. Wash and dry the fresh produce. Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning; toss to coat. In a large baking dish, combine the spinach, pasta, béchamel, olives, and artichokes. Season with salt and pepper; stir to combine. Add the seasoned chicken in an even layer; drizzle with olive oil. Tightly cover the dish with foil and bake 20 to 25 minutes, or until the chicken is cooked through. Remove from the oven.
step 2
Finish the pasta & serve your dish
To the dish of baked pasta, add the crème fraîche and romesco sauce; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!
Instructions
step 1
Prepare & bake the chicken
Preheat the oven to 450°F. Wash and dry the fresh produce. Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning; toss to coat. In a large baking dish, combine the spinach, pasta, béchamel, olives, and artichokes. Season with salt and pepper; stir to combine. Add the seasoned chicken in an even layer; drizzle with olive oil. Tightly cover the dish with foil and bake 20 to 25 minutes, or until the chicken is cooked through. Remove from the oven.
step 2
Finish the pasta & serve your dish
To the dish of baked pasta, add the crème fraîche and romesco sauce; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!
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