1 small bag (8oz) Barilla Ricotta and Spinach Tortellini (found in the pasta aisle)
1 Tbsp. butter
1 Tbsp. flour
1 clove garlic, minced
3/4 cup milk or cream
1/2 cup pesto (I used pre-made)
1 1/2 cups to 2 cups cooked chicken, shredded or cubed
1 packed cup baby spinach, torn into smaller pieces
1 cup mozzarella cheese
1/2 cup parmesan cheese
No nutrition information available
-Preheat oven to 350*.
- Cook pasta according to package instructions.
- Melt butter in medium saucepan. Add garlic and saute 1 minute. Slowly add in flour and stir with a whisk until smooth. Slowly add milk/cream and keep stirring with a whisk for about 2 minutes. Stir in pesto until well combined. Turn off heat.
- If you haven't done so already, chop up your cooked chicken and spinach. *Tip: I always keep cooked shredded chicken in the freezer in 2 cup portions! Makes life a lot easier! :-)
- When pasta is finished cooking, drain. In the pasta pot, add pasta, pesto sauce, chicken, spinach, 1/2 cup mozzarella cheese, and 1/4 cup parmesan cheese. Stir until well combined. Pour mixture into a greased casserole dish. Top with remaining cheese. Cover with foil and bake 20-25 minutes until bubbly and the cheese has melted. Let sit 5 minutes before serving. Serve with a green salad for a yummy meal!