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1
Cook the Spinach, if you are using fresh. Drain and squeeze well. Cut into pieces.
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2
Boil the water for the pasta, add salt and pasta.
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3
First finely dice the shallot and emince the garlic.
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4
Over medium high heat melt the butter and add the shallot and garlic.
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5
After a minute continue making the roux.
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6
Be sure to add the milk slowly a bit at a time and always allow it to come to temperature before mixing or adding more.
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7
We want a bechamel about the consistency of yogurt.
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8
When the pasta is done drain it and put it back into the pot and add just enough of the bechamel to keep the pasta from sticking to it's self
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9
Add the diced chicken and spinach to the pot with the pasta already combined with sauce and fold together.
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10
Now your ready to assemble
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11
Grate up the cheese and have the basil washed and ready to go. Don't cut it up as it will turn brown, always tear basil leaves to preserve their color.
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12
In a large casserole dish spread a layer of the pasta mix.
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13
Pread a thin layer of bechamel sauce.
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14
Tear up basil leaves all over the sauce and lastly spread a layer of grated mozzarella cheese.
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15
Season to taste. Repeat that order two more times for three layers total.
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16
I always run short on mozzarella cheese so I grate Parmesan all over the top and then give a nice thin layer of olive oil on top of that.
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17
I always make sure to wipe anything that may have split off the edges of the casserole dish or it will burn.
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18
Place into a 375 degree oven for 30 to 40 minutes or till it just looks amazing whichever comes first
