{"id":2861,"date":"2016-02-01T14:48:37","date_gmt":"2016-02-01T21:48:37","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=2861"},"modified":"2020-10-12T09:50:39","modified_gmt":"2020-10-12T15:50:39","slug":"margies-chicken-pasta-with-spinach-and-sun-dried-tomatoes","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/margies-chicken-pasta-with-spinach-and-sun-dried-tomatoes.html","title":{"rendered":"Margie&#8217;s Chicken Pasta with Spinach and Sun-dried Tomatoes"},"content":{"rendered":"<p><em>This recipe was originally used for the alpha dinners at Good Shepherd Church. I have scaled this down to family size, but have made this in a large roaster for 100. The key for large serving large groups, is to cook the components separately. That way everything is cooked well and you don&#8217;t have to guess on when it will be ready.<\/em><\/p>\n<ul>\n<li>1 lb chicken<\/li>\n<li>1\/2 c sherry<\/li>\n<li>1 c chicken broth<\/li>\n<li>1 1\/2 c water<\/li>\n<li>1 Tab butter<\/li>\n<li>1 clove garlic &#8211; crushed<\/li>\n<li>1 Tab flour<\/li>\n<li>8 oz cream cheese<\/li>\n<li>8 oz sour cream<\/li>\n<li>1 c\u00a0half and half<\/li>\n<li>1 lb pasta &#8211; penne, radiatore\u00a0or other sturdy pasta<\/li>\n<li>1 1\/2 oz sun-dried tomatoes, julienned<\/li>\n<li>garlic salt<\/li>\n<li>pepper<\/li>\n<li>1 lb spinach, fresh or frozen (defrosted)<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Simmer chicken in broth, sherry and water in large sauce pan.<\/li>\n<li>When cooled, remove chicken and reserve broth.<\/li>\n<li>Chunk chicken and set aside.<\/li>\n<li>Return\u00a01\/2 c broth to pan.<\/li>\n<li>Add cream cheese to broth and stir until smooth.<\/li>\n<li>Meanwhile, melt butter in sauce pan.<\/li>\n<li>Add garlic and salt.<\/li>\n<li>Add flour and cook 2 minutes.<\/li>\n<li>Add half the reserved broth to make a thick gravy.<\/li>\n<li>Cook pasta as directed al dente.<\/li>\n<li>Add half and half to cream cheese mixture while pasta cooks.<\/li>\n<li>Season to taste with garlic salt and pepper.<\/li>\n<li>Drain pasta.<\/li>\n<li>Combine pasta, chicken, gravy, tomatoes, spinach.<\/li>\n<li>Add reserved broth as needed.<\/li>\n<\/ol>\n<p>For a large group, I would finish this in an electric roaster and keep warm on low. At home, everything goes into the pasta pot and heated on low if needed. I will also, make it ahead of time and put it into a large covered casserole. Heat in oven at 350 for 45 min. or until hot.<\/p>\n<p><strong>Serves: <\/strong>8 &#8211; 10<\/p>\n<p><strong>Source: \u00a0<\/strong>Margie &#8211; Inspired by Lucia&#8217;s chicken<\/p>\n<p><strong>Notes &#8211; Ginger the Mom:\u00a0 <\/strong>Prepared this for dinner Sunday &#8211; sort of.\u00a0 Used 4 chicken breasts, (save broth to cook the pasta) 1 c sherry, 1 Tab onion soup mix, doubled cream cheese, sour cream, half and half, 4 c small macaroni, 3 oz sundried tomatoes, and 2 bags (10 oz each) spinach.\u00a0 I made the gravy, but would not bother next time &#8211; just add the cream cheese, sour cream, and part of the 1\/2 and 1\/2 (mixed with the tomatoes, garlics) to the pasta.\u00a0 Add enough more 1\/2 and 1\/2 for the creaminess you want.\u00a0 I would use frozen spinach &#8211; easier to mix in.\u00a0 It made enough for 10-12 &#8211; leftovers are a goal!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe was originally used for the alpha dinners at Good Shepherd Church. I have scaled this down to family size, but have made this in a large roaster for 100. The key for large serving large groups, is to cook the components separately. That way everything is cooked well and you don&#8217;t have to &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/margies-chicken-pasta-with-spinach-and-sun-dried-tomatoes.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Margie&#8217;s Chicken Pasta with Spinach and Sun-dried Tomatoes&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[7,5,15],"tags":[106],"class_list":["post-2861","post","type-post","status-publish","format-standard","hentry","category-entree-casserole","category-entree-chicken","category-entree-pasta","tag-mlk"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2861","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=2861"}],"version-history":[{"count":8,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2861\/revisions"}],"predecessor-version":[{"id":8491,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2861\/revisions\/8491"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=2861"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=2861"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=2861"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}