Ahhh, creamy pasta dishes. Not exactly something you’d think would be included in a healthy eating plan. This garlicky Chicken Florentine Casserole uses warming nutmeg, oregano, rich chicken broth, and parmesan to make a creamy, bubbly mid-week crowd please. This simple casserole will please the whole family, and you may even get your kids eating spinach and liking it! You’ll never guess that this dish clocks in at only 8 grams of fat per serving.
Chicken Florentine Casserole is Great For Kids
When I was a kid, there was no way, and I mean no way, I was going to willingly eat those bright green, slimy things my mom would tempt me with. In my child’s logic, if I ate spinach, then she would see my resolve weaken. She might then try and dupe me into other more nefarious food items – like broccoli… Unknown to me, she had been slipping in rather vast quantities of the stuff into my favorite soups and pasta dishes. This Chicken Florentine Casserole operates on just the same trickery. With this baked pasta recipes, it’s indulgent creaminess disguises practically any healthy additions you want to make. If you wanted to up the nutrition on this recipe even more, you could probably puree cauliflower or white beans to make an extra-creamy, extra-duplicitous pasta bake.
And To Serve With?
We have so many creative salad recipes that are so fresh they will actually motivate you to make them. With this Chicken Florentine Casserole, I love the idea of this Tuscan Salad. Take out the salmon, and you’re left with the perfect radicchio and arugula salad, dressed with capers and lemon. Equally, try this colorful Connie and Ted’s Celebrity Salad, our take on this celebrity-inspired green onion and basil salad. One more idea for the road, what about this sliced Green Bean and Zucchini Salad, with almonds, oregano and lots of garlic. Paired with a nice salad or a warm vegetable side, it’s sure to be a crowd pleaser!
Yields: 6 Servings | Serving Size: 1 1/2 Cups | Calories: 315 | Total Fat: 9 g | Saturated Fat: 3g | Trans Fat: 0g | Carbohydrates: 33 g | Dietary Fiber: 2 g | Sodium: 396 mg | Cholesterol: 56mg | Sugars: 0 g | Protein: 26 g | SmartPoints (Freestyle): 8 |
- 4 (3 ounce) boneless, skinless chicken breasts, pre-cooked, cut into cubes (rotisserie chicken works too)
- 1/2 box frozen spinach, thawed & squeezed to remove access liquid
- 2 large garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons flour
- 1 tablespoon fresly squeezed lemon juice
- 1 1/2 cups chicken broth, fat-free
- Pinch nutmeg
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 cup low-fat cottage cheese, blended to make smooth consistency
- 2/3 cup fresh Parmesan cheese, grated (use small holes on grater)
- 1/2 pound whole grain pasta (such as farfalla, penne, or spirals)
- Preheat oven to 375 degrees F.
- Mist a 9 x 11 baking dish with oil. Cook pasta according to package directions. In a large pot, heat olive oil to medium-low and saute garlic until fragrant, about 1 minute. Add flour and whisk for 30 seconds. Add chicken broth and stir until thickened. Add lemon juice, nutmeg, oregano & pepper. Bring to simmer.
- Remove from heat and add blended cottage cheese, spinach, chicken, Parmesan cheese & pasta. Stir to combine. Place in casserole dish. Bake for 30 minutes or until golden & bubbly.