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Creamy Pesto Chicken Bake
This creamy pasta bake is perfect comfort food for any night of the week. Made with Cauliflower Penne Pasta is a great gluten free option that is also high in protein! Not to mention It’s loaded with delicious Mezzetta Basil Pesto flavour.
Gluten-Free
Serves 4-6
Ingredients
1(227g) box gluten-free penne pasta
1 tablespoon Extra virgin olive oil
1/4 cup finely diced Yellow onion
3 small Chicken breasts, cut into small cubes
2 tablespoons Butter
2 tablespoons Cassava flour or Gluten-free all purpose flour
3/4 cup Chicken broth
1/2 cup Milk or Cream
2 heaping tablespoons Mezzetta Basil Pesto
1/4 cup chopped Sundried tomatoes
1-2 handfuls fresh Spinach, roughly chopped
1 cup shredded Mozzarella cheese
Instructions
1. Preheat the oven to 375℉. Bring a medium pot of well salted water to a boil. Add the pasta, and cook stirring frequently for 6-7 minutes, or until cooked el dente. Strain the pasta, and transfer to a baking dish. Drizzle with a touch of olive oil so it doesn’t stick together.
2. Add the oil to a skillet over medium heat, Add the onion and cubed chicken. Season with a touch of salt and pepper, and cook for 6-7 minutes, until onions are softened, and chicken is browned and cooked through. Using a spoon, scoop the mixture out of the skillet and into the baking dish with the pasta.
3. In the same pan over medium heat, melt the butter. Whisk in the flour to create a rue. Add the chicken broth and milk, and continue to whisk until the sauce thickens. Add the pesto, and season with a pinch of salt and black pepper. 4. Add the spinach, stir, and cover. Cook until slightly wilted. Pour the sauce over the pasta and stir to combine. Fold in the sundried tomatoes and top with grated cheese.
4. Bake for 20 minutes, until bubbly and golden on top. For more even browning, broil on high for 2-3 minutes. Serve hot and enjoy!
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CA$13.01
Retail Price
CA$14.46
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