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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
   (13)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (5)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 18, 2015

"Made this last night, my kids ate it, which says alot. I also used fresh spinach instead of frozen. My husband and I liked it also. I did not use the red pepper flakes as the kids don't like a lot of spice. It was good though. I wish the sauce was a little thicker to coat the noodles better but that's all. Flavor was there. Thanks for sharing!"

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."

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