Chicken Florentino casserole

Ingredients

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  3 ¹⁄₁₆ tsp or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 clove or 6g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Spinach

  Raw

  1 cup or 30g

• Parmesan cheese

  Shredded

  ¾ cup or 60g

• Zucchini

  Summer squash, includes skin, raw

  1 ⅔ small or 196g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Basil

  Fresh

  ½ leaf, whole or 0.3g

• Lime juice

  Raw

  1 lime yields or 44g

• Cottage cheese

  Lowfat, 1% milkfat

  1 cup or 226g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Wheat flour

  White, all-purpose, enriched, bleached

  2 tbsp or 16g

• Nutmeg

  Spices, ground

  1 tsp or 2g

• Chicken broth bouillon

  Dry, cubes

  1 cube or 4g

• Water

  Plain, clean water

  1 ½ cup or 355g

• 7 Grains Penne Rigate No. 41

  De Cecco

  230g

Directions

1. Boil water with salt, add pasta-cook until done. Drain pasta, save pasta water.
2. Prep chicken & bake. Use one 12 oz breast-cube. Make sauce, add everything & bake approx one hour 375