Creamy Sun-Dried Tomato & Chicken Pasta Bake

Drescription

This creamy and flavorful fall pasta bake comes together quickly, thanks to rotisserie chicken and jarred sun-dried tomatoes that flavor the sauce. This easy pasta bake is perfect for feeding a crowd. If you’re watching your sodium, you can cook and shred your own chicken in place of the rotisserie chicken.

Ingredients

• 16 ounces whole-wheat penne
• 2 cups drained sun-dried tomatoes, coarsely chopped
• 2 tablespoons sun-dried tomato oil
• 1/2 cup chopped shallots
• 2 teaspoons grated garlic
• 2 tablespoons tomato paste
• 1 teaspoon italian seasoning
• 1 teaspoon ground pepper
• 1/2 teaspoon salt
• 10 ounces baby spinach (about 12 cups)
• 1 cup reduced-sodium chicken broth
• 1/2 cup half-and-half
• 8 ounces reduced-fat cream cheese
• 3 tablespoons low-fat sour cream
• 4 cups chopped rotisserie chicken (from 2 rotisserie chickens)
• 1 cup shredded fontina cheese, divided
• 1/3 cup grated parmesan cheese
• 1/4 teaspoon crushed red pepper
• chopped fresh flat-leaf parsley for garnish (optional)

Directions

1. Preheat oven to 375°F. Bring a large pot of water to a boil. Add pasta and cook according to package directions; drain and transfer to a large heatproof mixing bowl.
2. Place sun-dried tomatoes, tomato oil, shallots and garlic in a medium saucepan. Cook over medium heat, stirring occasionally, until the shallots soften, about 3 minutes. Add tomato paste, Italian seasoning, pepper and salt; cook, stirring constantly, until fragrant, about 1 minute. Add spinach, broth and half-and-half; cook, stirring constantly, until the spinach is wilted, about 3 minutes.
3. Reduce heat to low; add cream cheese and sour cream; cook, stirring, until melted and well combined, about 3 minutes. Add chicken; cook, stirring, until evenly coated and warmed through, about 2 minutes. Remove from heat; stir in 3/4 cup fontina.
4. Carefully pour the sun-dried tomato mixture over the cooked pasta; stir until fully combined. Transfer to a 9-by-13-inch baking dish. Sprinkle evenly with Parmesan and the remaining 1/4 cup fontina.
5. Bake until the cheeses have melted and the pasta is warmed through, 8 to 10 minutes. Sprinkle with crushed red pepper. Garnish with parsley, if desired.