Chicken Spinach Alfredo Ziti Bake

In the quest for recipes that make delicious leftovers for lunch, this is a new front runner. The other good thing is that you can make this all ahead, refrigerate and bake off the next day - just add a couple minutes to your baking time.

Ingredients:
1# ziti, slightly undercooked and drained
4 Tbs butter
2 large shallots, diced
1.5 # boneless chicken breast, cubed
1 tsp salt
1/4 tsp red pepper flakes
1/3 cup flour
1 cup grated parmesean cheese
2.5 cups whole milk
2 Tbs olive oil
2 large cloves garlic, minced
1# fresh spinach
1/4c water
1 tsp salt
pinch-o-nutmeg

Preheat oven to 375*
Cook the ziti, drain and set aside in a large bowl.
In a large skillet, heat butter and saute shallts for 3 minutes on low. Add chicken, salt, and red pepper flakes. Cook 5-6 minutes, stirring to brown evenly on all sides. Stir in the flour and cook on low for 2 more minutes. Whisk in the cheese and milk and cook until thickened, about 2 minutes. Add to bowl with pasta.
(Now I'm lazy and use the same skillet, but purists may want a clean one.)
Heat olive oil, saute the garlic for 30 seconds and the add spinach water, salt and nutmeg. Cook, tossing gently, until spinach has wilted and is bright green. Add to bowl with pasta and chicken and toss.
Spray a 9x13x2 pan with olive oil spray and pour pasta mixture in. Cover with foil and bake for 25-30 minutes, or until bubbly

Recipe from Small Parties by Marguerite Marceau Henderson.