Chicken, Spinach and Mushroom Pasta Bake

I've seen several variations of this recipe online. I made this vegan by using Beyond Meat chicken strips and Daiya mozzarella shreds. This was such a warm, comfort dish. This is definitely a "make-again". Serve with a side salad and/or some bread for a complete meal.

• 2 tablespoons Earth Balance margarine
• 1 (5-ounce) bag fresh baby spinach
• 1 (8-ounce) package fresh mushrooms, sliced
• 1 small sweet onion, diced
• 1/4 cup all-purpose flour
• 4 cups no-chicken chicken broth
• 1 (16-ounce) box penne pasta, cooked according to package directions
• 1 package Beyond Meat chicken strips, slightly thawed and cut in half (or even thirds)
• 1 package Diaya mozzarella shreds
• 1 cup jarred roasted red pepper, drained and cut into 1/4-inch thick strips
• 1 tablespoon Dijon mustard
• 1-1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup nutritional yeast.

 

 Preheat oven to 350. Spray at 13x9-inch baking dish with nonstick cooking spray.

In a large Dutch oven, melt margarine over medium heat. Add spinach; cook, sitrring occasionally, just until wilted. Remove from pan; set aside. 

To the same pan, add mushrooms and onion; cook, stirring frequently, for 5 minutes. 

Add flour, and cook, stirring constantly, for 2 minutes. 

Stir in broth, and cook, stirring often, for 15 minutes or until mixture is thickened and bubbly. 

Remove from heat, and stir in spinach, pasta and next 6 ingredients. Spoon mixture into prepared pan, and sprinkle with nutritional  yeast.

Bake for 30 minutes or until hot and bubbly.

Enjoy!