Spinach Dip Pasta

Necessity is the mother of all invention.  For dinner the other night I wanted to use: sour cream, chicken, spinach and pasta.  I did a little "googling", combined a few recipes, made some substitutions, and came out with a pretty tasty meal.  You could easily fill in a different vegetable. Next time I'd like to add in artichoke hearts and serve with toasted pita bread.

Cook up 2 boneless, skinless chicken breasts in olive oil, minced garlic, onion powder (or an actual onion if you have it, I did not), and S&P.  Add 10 oz of thawed, drained frozen spinach (RR says to microwave the spinach and then wring it out in a clean kitchen towel). Saute all together...



Meanwhile, cook up a box of pasta to al dente (the pasta will continue to cook in the oven, no one likes their noodles all noodly). Or, in my case, combine all of your leftover boxes.



Mix it all together in a greased 13x9 pan.



Whisk together 3 eggs, 1 1/2 cups sour cream, 1 cup milk, 2 cups shredded cheese and S&P



Stir into the pasta, chicken and spinach. Top with parmesan cheese and bake at 350F for about 35 min... Which is about how long it should take to bubble. Mine took longer, but, I doubt you'll have this problem (I imagine you will be paying attention and won't accidentally turn off the oven in the middle of baking it).

Serve it up (in our case, an hour late- which explains the change in lighting), and dinner is on the table (or coffee table... just pretend you don't know that).



Enjoy!