Ingredients
- 10 oz dry pasta shells
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breast
- 1/2 tsp garlic powder
- freshly ground salt and pepper
- 1/2 tbsp olive oil
- 2 large yellow onions
- freshly ground salt and pepper
- 11 oz fresh spinach
- 3 tbsp salted butter
- 1/4 cup all purpose flour
- 2 cups 2% or whole milk
- 1/2 cup grated parmesan cheese
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- freshly ground black pepper
- 1/2 cup panko bread crumbs
- 1 tbsp salted butter
Steps
- Heat the oven to 375 F and grease a 9-by-13-inch baking dish with oil.
- Boil the pasta in salted water until just tender, then drain it.
- Season the chicken with garlic powder, salt, and pepper, then cook it in 1 tablespoon oil in a large skillet for 6 to 8 minutes per side, until it reaches 165 F.
- Cook the onions in 1/2 tablespoon oil over medium-low heat for 20 minutes, then stir in the spinach until wilted.
- Melt the butter in a saucepan, whisk in the flour, and cook for 1 minute; whisk in the milk and cook until thickened.
- Stir the Parmesan, salt, garlic powder, pepper, pasta, onion mixture, and chopped chicken into the sauce.
- Spread the mixture in the baking dish, top with panko and the remaining butter, and bake for 20 minutes.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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