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Chicken & Spinach Pasta Recipe
Chicken & Spinach Pasta Recipe photo by Taste of Home

Chicken & Spinach Pasta Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. Add the chicken, spinach, 3 tablespoons cheese, lemon juice, pepper and pepper flakes; heat through.
  3. Drain pasta; toss with chicken mixture. Sprinkle with remaining cheese. Yield: 4 servings.
Originally published as Chicken & Spinach Pasta in Healthy Cooking June/July 2009, p57

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.

Reviews for Chicken & Spinach Pasta

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 16, 2013

"Needs more "kick," but even my little kids liked it--and that's saying something."

MY REVIEW
Reviewed Jun. 6, 2013

"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!"

MY REVIEW
Reviewed Apr. 21, 2011

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

MY REVIEW
Reviewed Mar. 6, 2011

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

MY REVIEW
Reviewed Nov. 2, 2010

"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!"

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