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Baked Chicken Rigatoni

Tender chicken, mushrooms, and spinach are baked with rigatoni in a creamy Swiss and Parmesan cheese sauce until hot, bubbly, and irresistibly comforting.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • ½ lb rigatoni
  • 2 skinless, boneless, chicken breasts, cut into thin strips
  • ½ lb sliced mushrooms
  • 2 cups chopped spinach
  • ¼ cup flour
  • 2 cups low fat milk
  • 1 cup diced swiss cheese
  • 1 cup parmesan cheese
  • pinch of nutmeg
  • Salt and pepper to taste

Instructions
 

  • Cook pasta el dente reserve 1 cup of pasta water
  • Preheat oven to 350 degrees
  • In a sauce pan in 2 tablespoons of butter and olive oil saute chicken until brown
  • Push chicken to side of pan, add Mushrooms and garlic saute until golden…..salt and pepper now.
  • Mix the flour with 1 cup of the milk whisk until smooth
  • Slowly add the flour/milk mixture to simmering pan
  • Add remaining milk, cheeses, spinach, nutmeg and drained pasta and re severed pasta water
  • Transfer to a heat proof casserole dish, sprinkle with additional cheese and Italian Parsley
  • Bake covered for 20 minutes uncover and bake 10 minutes longer