Chicken-Spinach casserole

1 big chicken skinless boneless chicken breast, cut into cubes
Salt and black pepper to taste
1 tablespoon butter
1 tablespoon olive oil

Alfredo sauce:

2 tablespoons butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
1/4 cup chopped yellow onion
2 cloves of garlic, minced
1 cup whipping cream
2 cups fat-free milk
3 tablespoons fat-free cream cheese
1/4 teaspoon Italian seasoning
1/4 teaspoon dried parsley flakes
1/4-1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chicken bouillon granules
2/3 cup Mozzarella cheese
4 cups loosely packed spinach leaves, coarsely chopped

3 cups penne pasta, cooked in salted water, rinsed and drained
1 cup Italian cheese blend or mozzarella
Italian seasoning


In a large skillet melt the butter and oil and cook the chicken cubes that have been previously seasoned with salt and pepper. Cook on medium heat until brown on all sides. Remove to a plate.

In the same skillet, melt the butter, oil and once it is hot, cook the onions until tender on low heat; dd the garlic and cook for 1 minute. Stir in the flour and whisk for 2 minutes. Add the milk, salt, pepper, parsley, Italian seasoning and chicken bouillon granules and cook on low speed whisking constantly to avoid lumps. Add the cream cheese and melt well. Let the mixture boil at medium-low heat until bubbly. Stir in the whipping cream and heat on low heat, Remove from the heat and stir in the 2/3 cup cheese and stir until smooth. At this point mix the spinach into the sauce and combine well.

Pour this sauce into the cooked drained pasta and add the chicken as well. add more salt and pepper if needed. Pour the mixture into a spray baking pan and sprinkle with 1 cup Italian cheese blend or mozzarella and some Italian seasoning.

Bake in a preheated 325 F for 25-30 minutes.

Serve immediately.

Makes 4-6 servings