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Italian Spinach and Chicken Skillet

 Italian Spinach and Chicken Skillet
“This is a flavorful entrée that is hearty enough to be a one-dish meal. My husband and my 2-year old both love it, even with the spinach mixed in!” Sarah Newman - Brooklyn Center, Minnesota
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cups uncooked yolk-free whole wheat noodles
  • 2 cups sliced fresh mushrooms
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 3/4 cup spaghetti sauce
  • 2 cups cubed cooked chicken breast
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup shredded Parmesan cheese
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 cup shredded part-skim mozzarella cheese

Directions

  • Cook noodles according to package directions. Meanwhile, in a large
  • skillet, saute mushrooms in oil until tender. Add garlic; cook 1
  • minute longer. Stir in the tomatoes, soup, spaghetti sauce, chicken,
  • spinach, Parmesan cheese and Italian seasoning. Cook for 5-8 minutes
  • or until heated through, stirring occasionally.
  • Drain noodles; toss with chicken mixture. Sprinkle with mozzarella
  • cheese. Yield: 4 servings.

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Italian Spinach and Chicken Skillet (continued)

Nutritional Facts: 1-1/2 cups equals 389 calories, 12 g fat (4 g saturated fat), 73 mg cholesterol, 821 mg sodium, 38 g carbohydrate, 7 g fiber, 35 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.