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Chicken & Spinach Pasta Recipe

Chicken & Spinach Pasta Recipe photo by Taste of Home

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“One of my favorites! Can’t remember where I got this recipe, but I make it often. You can also double the amounts and freeze the leftovers. I enjoy it because it’s tasty enough—and thick enough—to eat even without the pasta!” Pamela Ziemer - Hutchinson, MN

This recipe is:

Healthy

Quick

Diabetic Friendly

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Chicken & Spinach Pasta Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1-1/2 cups uncooked medium pasta shells
1 medium onion, chopped
1 large portobello mushroom, chopped
2 garlic cloves, minced
1 teaspoon olive oil
1 tablespoon all-purpose flour
1 cup fat-free milk
1/2 cup reduced-sodium chicken broth
2-1/2 cups cubed cooked chicken breast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
6 tablespoons shredded Parmesan cheese, divided
1 teaspoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

Directions

Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the onion, mushroom and garlic in oil until tender. Stir in flour until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the chicken, spinach, 3 tablespoons cheese, lemon juice, pepper and pepper flakes; heat through.
Drain pasta; toss with chicken mixture. Sprinkle with remaining cheese. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 396 calories, 7 g fat (2 g saturated fat), 74 mg cholesterol, 337 mg sodium, 44 g carbohydrate, 5 g fiber, 40 g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1 vegetable, 1 fat.

Originally published as Chicken & Spinach Pasta in Healthy Cooking June/July 2009, p57

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Reviews for Chicken & Spinach Pasta

Chicken & Spinach Pasta

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Reviewed on Jun. 06, 2013 by Sheryn83

This dish is a winner. So sumptuous. I made little modifications though, since I didn't have red pepper flakes, I used about 1-2 tsp of Chilli powder instead. Another modification was adding Italian seasoning to the sauce. The idea of this dish is wonderful. I would surely consider doing it again for another hearty lunch. :-) Thank you for the recipe!

Reviewed on Apr. 21, 2011 by jeffreyK67

Subbed raw baby spinach for frozen for better flavor and texture. There are never leftovers even though I double the batch.

Reviewed on Mar. 06, 2011 by Kimmase230

It was a good quick meal. I added half a can of drained diced tomatoes for some more flavor and it was delicious.

Reviewed on Nov. 02, 2010 by dmwilmoth

I absolutely loved this recipe! Was extremely flavorful, and to me, I felt like it could be on any restaurant menu. Did not make any adjustments, except for one by accident. I read the 6 tablespoons of parmesan as teaspoons, so it didn't have enough cheese in it. Although I used grated instead of shredded, so it turned out just fine. I can see where some might think it was a lot of spinach, so just adjust to your liking. I used the whole box and it was fine for my family -- we all devoured it!

Reviewed on Jun. 02, 2010 by pambert

My family loved this recipe. I have made it several time and it gets gobbled up.