Tonight we decided to make one of our pasta bakes. I searched for the recipe on the site and realized it wasn’t there. Well that’s not right. They come together in the amount of time it takes the oven to heat up. I found the recipe on my phone and decided I was going to shoot it tonight. I turned the oven on and started to prep the ingredients. I took the shots for each step. Downstairs The Witch and our little girl were waiting to go on a walk. The oven timer went off. The pictures had slowed me down, but by this time I really only had to add the spinach and mushrooms, mix, and cover with foil. I threw it in the oven, set a timer, and on our way we went.

By the time we got home there was just enough time to get the baby out of her stroller. I popped the dish out of the oven, removed the foil, shot a picture, added some parm, and popped it back in the oven. Now I had 15 minutes to setup for the plated food shot. It was a quick setup with an empty plate to feel it out. I took a test shot and got some great feedback. Once the pasta was ready I quickly plated it, added some fresh parm for flavor and texture, and we were ready for some shots. All in all a great quick delicious dinner that allowed the family to take a walk, prep, and pop some quick food pictures.

This dish is a wonderfully simple dinner to put together. While it bakes it gives you time to do the things in life you want. It goes together so easily, and is easily customizable. With perfectly tender pasta, properly cooked chicken, and very little prep required, it’s the perfect go to dinner.

Ingredients

• 1 - 16oz box of bowtie pasta (farfalletti)

• 1 1/2 cup heavy creame

• 1 1/2 cup chicken broth

• 1 15 ounce jar of alfredo pasta sauce

• 1 teaspoon black pepper

• 1/2 teaspoon salt

• 1 - 2 teaspoons minced garlic

• 1/2 cup mushrooms (then cut them up)

• 1 - 2 handfuls of spinach

• 1 - 1 1/4 pound of boneless, skinless, chicken breast

• 1 cup grated Parmesan cheese

Instructions

1. Pre heat the oven to 425 degrees

2. Add the uncooked pasta to a 9x13 inch baking pan

3. Add in the heavy cream

4. Add in the alfredo sauce

5. Add the chicken broth Tip: Pour the chicken broth into the empty alfredo sauce jar, reseal the lid and shake for 5 seconds. Then pour into the pan. This will help get out all of that stubborn sauce

6. Sprinkle in the salt and pepper and minced garlic

7. Cube the chicken breasts and add

8. Mix this all up

9. Add in the mushrooms and spinach and then mix

10. Cover with aluminium foil and bake at 425 for 35 minutes

11. Remove from the oven

12. Remove the foil

13. Add 3/4 Cup of the parmesan cheese and stir in

14. Return to the oven, uncovered, and bake an additional 15 minutes

15. Remove from the oven and sprinkle on the rest of the parmesan cheese

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