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Chicken & Spinach Pasta

 Chicken & Spinach Pasta
“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
4 ServingsPrep/Total Time: 30 min.

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 King Arthur Unbleached 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.

2 of 2

Chicken & Spinach Pasta (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.