Another recipe I found when trying to consolidate magazines. Yes, I do use recipes sometimes that are not from Paula Deen, but I don’t think I have ever made any of her recipes that just didn’t “hit it out of the ballpark.” So once again, thank Paula for just a good comfort food recipe.
1 1/2 cups whole milk
1 cup half & half
1 1/2 cups mozzarella cheese
1/2 pound zeta pasta, cooked according to directions on package
2 cups fresh baby spinach
1 rotisserie chicken, meat shredded, skin and bones discarded
1 (14 oz) can quartered artichoke hearts, drained
2 cups cherry tomatoes, halved
3 cloves garlic, minced
1/2 teas salt
1 cup shredded Parmesan cheese
Preheat oven to 400. Spray a deep 13×9 (well, it just so happens that I have a deep 9×13 baking pan from Paula Deen bakeware that I use constantly) with cooking spray.
In a large saucepan, bring milk and half & half to a boil over medium heat; cook, stirring occasionally for 5 minutes. Stir in mozzarella until melted and sauce has thickened slightly. Stir in cooked pasta and spinach.
In a large bowl, stir together pasta mixture, chicken , artichokes, tomatoes, garlic and salt until well blended. (I will also add about 1/2 teas fresh ground pepper). Pour into prepared pan and cover with foil.
Bake until hot and hubby, about 20 minutes. Uncover and sprinkle with Parmesan. Bake until cheese is melted, about 10 minutes. Let stand for 10 minutes before serving with garlic bread and fresh salad.