Thursday, April 12, 2012

Momma Bird Pasta

Momma Bird Pasta
Courtesy of: My little brain thinking of ways to fix things with lots of veggies for my kids to eat

3-4 Chicken Breasts, cut in bite sized pieces
2 Zucchini
1 Onion
1 bag Baby Spinach
1/4 cup shredded Parmesan
1 lb Pasta (use your favorite shape)
1 jar Pasta Sauce (I used Classico Tomato Basil)
1 jar Alfredo Sauce (I used Classico)
1-2 cups shredded Mozzarella

Bring a large pot of water to boil, and cook your pasta according to the package directions. Drain and mix in both of the pasta sauces. (I mixed it in the same large pot I boiled the pasta in) Set aside until the other mixture is finished.

Cut your chicken breast into bite sized pieces, coat with salt, pepper, and garlic powder; and begin browning in a large skillet with a tiny bit of olive oil. Add in your onion once the chicken is just about done cooking. (You could add in some sliced Baby Bella Mushrooms at this stage too) Grate your zucchini and add to the pan. Cook until the liquid is evaporated. Add in the baby spinach and wilt. As the spinach is wilting, add in the Parmesan cheese to the mixture. Mix the chicken and vegetable mixture in with the pasta and sauce until well combined.

** Note, it was perfectly yummy and fine to serve it just like it is at this point. I made it at nap time though, so I took it to another level.

Pour the entire mixture into a casserole dish of your choice and sprinkle with Mozzarella cheese. Then bake until bubbly and cheese is browned at about 350. Ours was cold when I baked it so it took about 30 minutes or so, but if yours is hot when you add the cheese - it should only take you another few minutes to wait for the cheese to melt.
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