Spinach Artichoke Chicken and Pasta

 

by Kara Kimbrough 

4-6 boneless, skinless chicken breasts 

1 tablespoon butter

½ cup onions, finely diced

2 cloves garlic, minced

Salt & pepper

1-2 cups spinach artichoke dip (add more or less according to taste)

1/2 cup grated parmesan cheese, divided

1/2 cup shredded mozzarella cheese, divided

1 pound of pasta, cooked 

 

 Preheat oven to 400 degrees F. Cut chicken breasts in half then season both sides with salt and pepper. Spray a 9x13 baking dish with nonstick spray; place seasoned chicken breasts in the bottom.

   

Melt butter in a large skillet over medium heat then add onions. Season with salt and pepper then sauté until softened, 2-3 minutes. Add garlic then sauté for 30 more seconds. Remove skillet from heat then fold in spinach dip and half the parmesan and mozzarella cheeses.

   

Using a spatula, spoon mixture over chicken; then smooth and cover with a piece of foil. Bake for 20 minutes; remove foil and top with remaining cheeses. Bake for 10 more minutes or until cheese is golden brown and bubbly. Let rest for 10 minutes before serving over pasta. 

Image by CHUTTERSNAP