Creamy Pasta and Chicken Casserole with Spinach & Sundried Tomatoes

To make this a vegetarian dish, omit the chicken and use soy cheese instead of the cream cheese and parmesan.

Looking for a gluten free meal? Use brown rice pasta instead of the whole wheat!

3c cooked whole wheat pasta
2c broccoli florets
1c mushrooms; sliced
1c onion; diced
2 cloves garlic; minced
3/4c sundried tomatoes; julianned
2c fresh spinach
2t olive oil
1c evaporated skim milk
4T reduced fat cream cheese
4T parmesan cheese; grated
1/2c panko breadcrumbs
2T sherry
1t kosher salt
1t black pepper

- Sautee onions, garlic, and mushrooms in olive oil with salt & pepper until onions are softened.
- Add the tomatoes, broccoli, and sherry and continue cooking until sherry has evaporated.
- Add the cream cheese and evaporated milk and simmer on low until broccoli is tender.
- Toss pasta with the sauce and the spinach.
- Move the mixture to an oven safe casserole dish.
- Top the casserole with the parmesan cheese and panko
- Bake at 350 for 30 minutes or until the panko topping is golden.

Serves 4

Did You Know?
Panko is a variety of breadcrumb from used to create a crunchy coating. It is made from bread without crusts, thus it has a crisper, airier texture than most types of breading. Look for Panko in the Asian section of your market.

(Nutrition Information Pending)