Chicken & Spinach Pasta
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
“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
Ingredients
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1-1/2 cups uncooked medium pasta shells
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1 medium onion, chopped
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1 large portobello mushroom, chopped
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2 garlic cloves, minced
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1 teaspoon olive oil
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1 tablespoon all-purpose flour
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1 cup fat-free milk
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1/2 cup reduced-sodium chicken broth
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2-1/2 cups cubed cooked chicken breast
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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6 tablespoons shredded Parmesan cheese, divided
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1 teaspoon lemon juice
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1/4 teaspoon pepper
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1/4 teaspoon crushed red pepper flakes
Directions
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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.
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2.
Add the chicken, spinach, 3 tablespoons cheese, lemon juice, pepper and pepper flakes; heat through.
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3.
Drain pasta; toss with chicken mixture. Sprinkle with remaining cheese.
Nutrition Facts
1-1/2 cups: 396 calories, 7g fat (2g saturated fat), 74mg cholesterol, 337mg sodium, 44g carbohydrate (7g sugars, 5g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1 vegetable, 1 fat.
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