Chicken pasta bake

• 4 oz uncooked rotini or bowtie pasta see ’note’ for cup measurements
• 2 tablespoons all purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1 cup chicken stock
• 1 cup milk
• 1/3 cup sun dried tomatoes oil drained and chopped
• 8 oz sliced mushrooms roughly 4 cups
• 14 oz chicken breast in 1 inch cubes (1 large chicken breast)
• 2 cups tuscan kale shredded
• 1 cup shredded cheese I used mozzarella

1. Heat oven to 400F.
2. Spray a 9 x 9 inch baking pan with oil.
3. In the bottom of the baking pan, combine the pasta, flour, salt, pepper, red pepper flakes, chicken stock, milk and sun dried tomatoes. Stir until no flour clumps remain.
4. Scatter with mushrooms and chicken breast, season with additional salt & pepper.
5. Cover with foil and bake for 30 minutes.
6. After 30 minutes, stir everything up, and return to the oven uncovered for another 10-15 minutes. Liquid will reduce but may still seem liquidy, and that's OK (it will thicken as it cools)
7. Stir in the kale and cheese, and return to the oven for 5 more minutes, until everything is melted.
8. Serve immediately or enjoy leftovers for up to 4 days.

To prep ahead and freeze:

1. Follow steps 1-5 above. 
2. After baking for 30 minutes, stir in the kale and cheese, then cool completely. 
3. Cover tightly with foil, label with re-heating directions (below) and freeze up to 2 months.

To bake from frozen:

1. Heat oven to 350°F.
2. Place pasta bake (still frozen and covered with foil) in the oven and bake for 30 minutes.
3. Add 1/2 cup broth, cover back up and bake for another 15 minutes.
4. Stir everything up, and if it is heated through, uncover and heat for a final 5 minutes.  If it's not heated through, continue heating (covered) until it is.

Recipe Notes

4 oz rotini= 1.5 cups
4 oz bowties = 1.75 cups

Recipe may be doubled and cooked in a 9 X 13 baking pan, however baking from frozen has not been tested with this size pan and cook times may vary.