Shelly's Chicken Carbonara Casserole
2 Boneless, Skinless Breasts, sliced into strips
1 bunch of Fresh Spinach, chopped
1/2 cup Frozen Peas
1/4 Cup Smoked Ham, chopped
1 Yellow Onion, diced
3 Green Onions, diced
4-5 Crimini Mushrooms, sliced
2 cloves Garlic, minced
1/2 cup Chopped Tomatoes, drained
1/2 cup Alfredo Sauce (I used jarred)
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/2 teaspoon Oregano
1 Tablespoon Fresh Basil, chopped
1/2 cup of Shredded Italian Cheese Blend
Butter/Olive Oil for sauteing
Saute chicken strips till golden. Remove from pan. Saute spinach and peas till spinach is limp. Drain any liquid and set aside. Saute the onions and mushrooms till slightly golden. Add garlic and chopped ham and saute 1 minute more.
Add all remaining ingredients and including spinach, peas, and chicken. Stir till combined.
Pour into a 6x8 pyrex casserole dish and top with shredded cheese. Bake at 350 for 30 minutes till golden and bubbly.
Who needs pasta?!
More Eggface pasta-less ('cause that's how I roll) alternatives:
Shelly's Zucchini Roll-ups (aka Pasta-less Manicotti)
Shelly's Grilled Veggie Lasagna
Shelly's Pesto Chicken and Veggies
Shelly's Chicken Cacciatore with Beans
Shelly's Poppy Seed Chicken Casserole
Shelly's Basil Primavera Casserole