This post is overdue! I made this recipe over a month ago, posted a picture of it on Instagram, and then completely forgot to share the recipe with y'all. So here goes!
2 cloves garlic, minced
1 bag fresh spinach (9oz.)
1 pint grade tomatoes, washed & halved
1 cup white wine (I used Color Block Chardonnay)
1 package cream cheese (I use Philadelphia 1/3 less fat)
1 cup sour cream (I use Breakstone's reduced fat)
1/2 tsp italian seasoning
1/2 tsp salt
2 chicken breasts, shredded (I do this in the crockpot- stick them in frozen with about a 1/2 cup of chicken stock and let them cook on low for 4-6 hours until they pull apart)
1 lb. mostaccioli rigate pasta
Saute garlic in butter for 2 minutes. Reduce heat to low, add spinach and cover for 5 minutes. Stir spinach mixture and add tomatoes. Recover and simmer for 5 minutes on low-medium heat.
Remove spinach and tomatoes from pan, placing in a separate bowl and leaving as much juice as possible in the pan (drain bowl of excess liquid and return to pan).
Add wine, cream cheese, and sour cream to remaining liquid and mix on low-medium heat for 5 minutes until sauce is blended and smooth. Add italian seasoning and salt. Bring to a low boil and simmer for 3 minutes while stirring.
Return spinach and tomatoes to pan and stir.
Cook pasta in heavily salted water for 6 minutes and drain.
Spray bottom of baking dish. Layer pasta, shredded chicken, sauce, and top with cheese.
Bake on 350 for 25-30 minutes, or until center is bubbling.