1) Place the chicken in a 1 gallon ziploc bag.
2) Add the apple cider, applesauce, vinegar, pepper, and salt to the bag.
3) Seal the bag and gentle shake for a few seconds to redistribute the pepper
4) Refrigerate for up to a day (at least 30 minutes).
1) Add the diced red onion to the bottom of the pot.
2) Dump the contents of the ziploc bag in to the pressure cooker.
3) Seal the pressure cooker and set it for high pressure and 15 minutes.
4) When it is finished cooking, release pressure naturally.
5) Transfer the chicken to a suitable container and shred with forks.
6) Return the chicken to the pot and allow to soak in the liquid for a few minutes.
7) Remove the chicken and discard the liquid.
1) Preheat oven to 350F.
2) Begin boiling a large pot of water.
3) Once the water is boiling, cook the pasta according to the package directions.
4) Drain the pasta in a colander, then return it to the pot with the heat turned off.
5) Add the marinara sauce and stir to combine.
6) Allow the spinach to thaw at room temperature, or use the microwave to defrost until the spinach is softened, but not hot to the touch (warm is okay).
7) Add half of the shredded cheese (1 cup) to the spinach, along with the garlic powder, basil, a pinch of red pepper flakes, and some freshly cracked pepper. Stir until the spinach, cheese, and seasonings are well combined.
8) Coat a 9x13 inch casserole dish with non-stick spray. Spread half of the sauce coated pasta over the bottom of the dish.
9) Evenly distribute the spinach mixture over the pasta.
10) Evenly distribute the the chicken, onions, and apples over the spinach mixture.
11) Add the second half of the pasta and then top with the remaining 1 cup of cheese.
12) Bake in the preheated oven for 30 minutes, or until heated through and the cheese on top is melted.
If using fresh spinach, weigh after wilting to ensure you get the right amount of spinach.
The 9x13 dish you use should be relatively deep. If you've ever made my Turkey Spinach Pasta Bake, this dish takes up more room than that one.
Anyone who's wondering why the applesauce and apple cider are marked "nutritionally insignificant" - the marinade is discarded and not consumed, so those calories don't count.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (567g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 77 (16%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 145.1mg||45 %|
|Sodium 813.9mg||28 %|
|Potassium 716.6mg||19 %|
|Total Carbohydrate 61.1g||18 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 56.2g|
|Protein 43.9g||63 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 488
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