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Baked Spinach and Chicken Bechamel Pasta

 
One serving costs about $3.48 One serving costs about $3.48

$3.48 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 side dish,lunch,main course,main dish,dinner
spoonacular Score:72%

Spoonacular Score: 72%

 

The recipe Baked Spinach and Chicken Bechamel Pasta can be made in about about 45 minutes. This recipe serves 4 and costs $3.48 per serving. This main course has 1297 calories, 71g of protein, and 64g of fat per serving. This recipe is liked by 1 foodies and cooks. This recipe from Foodista requires milk, basil, roast chicken, and garlic. With a spoonacular score of 71%, this dish is solid. Similar recipes include Baked Rigatoni with Bechamel Sauce & Garlic Sauteed Spinach, Chicken and pasta soup with Béchamel sauce, and Cauliflower And Broccoli Flan With Spinach Béchamel.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
1 box
1 box pasta
pasta
1 box
1 box fresh spinach
fresh spinach
2 cups
2 cups roast chicken
roast chicken
4.46 cups
4.46 cups mozzarella cheese
mozzarella cheese
1 bunch
1 bunch fresh basil
fresh basil
some
some pecorino cheese
pecorino cheese
some
some olive oil
olive oil
some
some salt
salt
6 Tbsps
6 Tbsps butter
butter
2
2  shallots
shallots
2 cloves
2 cloves garlic
garlic
0.25 cup
0.25 cup flour
flour
3.5 cups
3.5 cups milk
milk
0.5 tsps
0.5 tsps nutmeg
nutmeg
some
some white bell pepper
white bell pepper
1 box pasta
1 box
pasta
1 box fresh spinach
1 box
fresh spinach
2 cups roast chicken
2 cups
roast chicken
4.46 cups mozzarella cheese
4.46 cups
mozzarella cheese
1 bunch fresh basil
1 bunch
fresh basil
some pecorino cheese
some
pecorino cheese
some olive oil
some
olive oil
some salt
some
salt
6 Tbsps butter
6 Tbsps
butter
2  shallots
2
shallots
2 cloves garlic
2 cloves
garlic
0.25 cup flour
0.25 cup
flour
3.5 cups milk
3.5 cups
milk
0.5 tsps nutmeg
0.5 tsps
nutmeg
some white bell pepper
some
white bell pepper

Equipment

casserole dish
casserole dish
oven
oven
pot
pot
casserole dish
casserole dish
oven
oven
pot
pot


Instructions

Cook the Spinach, if you are using fresh. Drain and squeeze well. Cut into pieces. Boil the water for the pasta, add salt and pasta. First finely dice the shallot and eminc the garlic. Over medium high heat melt the butter and add the shallot and garlic. After a minute continue making the roux. Be sure to add the milk slowly a bit at a time and always allow it to come to temperature before mixing or adding more. We want a bchamel about the consistency of yogurt. When the pasta is done drain it and put it back into the pot and add just enough of the bechamel to keep the pasta from sticking to it's self Add the diced chicken and spinach to the pot with the pasta already combined with sauce and fold together. Now your ready to assemble Grate up the cheese and have the basil washed and ready to go. Don't cut it up as it will turn brown, always tear basil leaves to preserve their color. In a large casserole dish spread a layer of the pasta mix. Pread a thin layer of bechamel sauce. Tear up basil leaves all over the sauce and lastly spread a layer of grated mozzarella cheese. Season to taste. Repeat that order two more times for three layers total. I always run short on mozzarella cheese so I grate Parmesan all over the top and then give a nice thin layer of olive oil on top of that. I always make sure to wipe anything that may have split off the edges of the casserole dish or it will burn. Place into a 375 degree oven for 30 to 40 minutes or till it just looks amazing whichever comes first

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.47
Ingredient
1 box pasta
2 cups roast chicken
500 milliliters mozzarella cheese
1 bunch fresh basil
some pecorino cheese
some olive oil
6 tablespoons butter
2 shallots
2 cloves garlic
¼ cups flour
3.5 cups milk
½ teaspoons nutmeg
some white bell pepper
Price
$0.96
$1.40
$7.68
$0.31
$0.60
$0.17
$0.72
$0.28
$0.13
$0.04
$1.16
$0.07
$0.37
$13.90

Nutritional Information

Quickview
1297k Calories
70g Protein
64g Total Fat
107g Carbs
36% Health Score
Limit These
Calories
1297k
65%

Fat
64g
99%

  Saturated Fat
34g
217%

Carbohydrates
107g
36%

  Sugar
17g
19%

Cholesterol
225mg
75%

Sodium
1226mg
53%

Get Enough Of These
Protein
70g
141%

Selenium
121µg
174%

Phosphorus
1055mg
106%

Calcium
1003mg
100%

Vitamin B12
4µg
69%

Manganese
1mg
63%

Vitamin B2
0.98mg
58%

Zinc
7mg
50%

Vitamin A
2488IU
50%

Vitamin B3
8mg
42%

Vitamin B6
0.7mg
35%

Magnesium
133mg
33%

Vitamin C
25mg
31%

Potassium
903mg
26%

Vitamin B1
0.37mg
25%

Vitamin D
3µg
24%

Copper
0.47mg
24%

Vitamin B5
2mg
23%

Iron
3mg
21%

Fiber
4g
19%

Folate
73µg
18%

Vitamin K
17µg
17%

Vitamin E
1mg
12%

covered percent of daily need

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