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spinach negresco

(1 rating)
Hananhus avatar
Recipe by
Hanan Hussein
@Hananhus
Bothell, WA

When my son was young he wouldn't eat vegetables but he loved pasta in any way it is cooked. So one day I was making negresco and just thought what if I add spinach to the bechamel sauce before sticking it in the oven, so I did. He loved it and so did everyone else and it became one of his and our favorite dishes ever since

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For spinach negresco

  • 2
    chicken breasts, boneless and skinless cut into small bite size pieces
  • salt and pepper to taste
  • 2 clove
    garlic minced
  • 1/3 c
    olive oil
  • 3/8 c
    flour
  • 3 1/2 c
    milk
  • 12 oz
    package uncooked pasta
  • 1/2 pkg
    frozen spinach
  • 1/3 c
    cheddar cheese, shredded
  • 1/4 c
    parmesan cheese, shredded

How To Make spinach negresco

  • 1
    Cook pasta according to package directions, drain and set aside.
  • 2
    Meanwhile in a large sauce pan add olive oil, chicken, garlic, salt and pepper. Over medium low heat cook chicken stirring frequently till no longer pink.
  • 3
    Add flour and stir till it absorbs all the liquid and it is like a paste coating the chicken pieces
  • 4
    Slowly add the milk stirring continuously till you have a light creamy sauce.
  • 5
    Add the spinach and stir till it is all thawed. Remove from heat. Add the cheddar cheese and stir till it is well distributed.
  • 6
    Add the cooked pasta and stir till is is well distributed, pour the whole mixture into a deep oven proof casserole. Sprinkle the top with the parmesan cheese.
  • 7
    Bake in a 400 degrees oven till the top is golden brown, or if you want to save time you can use the broiler to get the top browned faster.
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