Menu
Spinach and Feta Stuffed Chicken Spinach and Feta Stuffed Chicken
Spinach Penne Salad Spinach Penne Salad
Chicken & Spinach Pasta Chicken & Spinach Pasta
Chicken and Spinach Pasta Salad Chicken and Spinach Pasta Salad
Spinach Feta Pizza Spinach Feta Pizza
Spinach and Feta Bourekas Spinach and Feta Bourekas
Chicken and Sausage Penne Chicken and Sausage Penne
Italian Chicken and Penne Italian Chicken and Penne
Feta Spinach Pizza Feta Spinach Pizza
Feta Chicken Salad Feta Chicken Salad
Goat Cheese and Spinach Stuffed Chicken Goat Cheese and Spinach Stuffed Chicken
Spinach & Chicken Phyllo Pie Spinach & Chicken Phyllo Pie
Spinach Chicken Casserole Spinach Chicken Casserole
Feta-Cranberry Lentil Salad Feta-Cranberry Lentil Salad
Spinach-Stuffed Chicken Parmesan Spinach-Stuffed Chicken Parmesan
Spinach Chicken Salad Spinach Chicken Salad
Spinach Shrimp Fettuccine Spinach Shrimp Fettuccine
Grilled Spinach Feta Burgers Grilled Spinach Feta Burgers
Spinach Chicken Enchiladas Spinach Chicken Enchiladas
Tomato Chicken Penne Tomato Chicken Penne

Spinach-Feta Chicken Penne

2 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Updated: Jul. 29, 2022
I wanted a light sauce for pasta, so I cooked tomatoes with garlic, wine and olive oil. It’s a blockbuster combo for seafood, too. —Geralyn Sipos, Blandon, Pennsylvania
Spinach-Feta Chicken Penne
Spinach-Feta Chicken Penne Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 package (12 ounces) whole wheat penne pasta
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/4-in.-thick strips
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 3 garlic cloves, minced
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup dry white wine or additional broth
  • 6 plum tomatoes, chopped
  • 2 cups fresh baby spinach
  • 3/4 cup crumbled feta cheese

Directions

  1. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot.
  2. Meanwhile, toss chicken with 2 tablespoons oil, 1/2 teaspoon salt and pepper. In a large skillet, cook and stir chicken, half at a time, over medium-high heat 3-5 minutes or until no longer pink; remove from pan.
  3. In same skillet, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender. Add broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook 2 minutes. Stir in tomatoes and remaining salt; cook until tomatoes are softened. Stir in spinach until wilted.
  4. Add chicken and tomato mixture to pasta; heat through, tossing to combine. Serve with cheese.

Nutrition Facts

1-1/2 cups: 455 calories, 13g fat (3g saturated fat), 70mg cholesterol, 552mg sodium, 46g carbohydrate (3g sugars, 8g fiber), 36g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat, 1 vegetable.