Ingredients

• 1 tablespoon unsalted butter
• 0.33 cups panko breadcrumbs
• 1.5 teaspoons salt
• 3.5 cups water
• 12 ounces ziti
• 2 cups mixed fresh vegetables
• 1 tablespoon minced garlic
• 1 teaspoon Italian herb seasoning blend
• 1 teaspoon chicken soup base
• 0.25 teaspoons ground black pepper
• 2 cups cooked chicken
• 1 cup fresh spinach
• 0.5 cups sour cream
• 0.5 cups grated Parmesan cheese
• 1 tablespoon olive oil
• fresh basil sprigs

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a Dutch oven over medium heat. Add panko and a pinch of salt and cook, stirring occasionally, until golden brown, 3 to 5 minutes. Remove from the Dutch oven and set aside. Wipe out the pot with paper towels.
3. 3 To the same pot, over medium-high heat, add 3 1/2 cups water, and stir in 1 1/2 teaspoons salt. Add 12 ounces ziti and stir to combine. Boil uncovered, stirring occasionally, for about 6 minutes.
4. 4 Stir in vegetables, garlic, herb seasoning, soup base, and pepper; return to a boil. Cook until pasta and vegetables are barely tender, and the water is nearly gone, about 4 minutes.
5. 5 Stir in chicken and spinach, and cook about 1 minute longer. Remove from heat. Stir in sour cream and Parmesan cheese.
6. 6 Place mixture into a serving bowl and drizzle with olive oil. Top with reserved panko, garnish with fresh basil, and serve warm.

Nutrition per serving