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Chicken & Spinach Mostaccioli

So simple but so good, this saucy pasta dish is always well received. I love that I can prepare in no time on weeknight, but it tastes like I slaved all day. A sprinkle of fresh basil on top adds just the right sweetness. —Susan Hein, Burlington, Wisconsin
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    4 servings

Ingredients

  • 8 ounces uncooked mostaccioli
  • 1/2 cup coarsely chopped sun-dried tomatoes (not packed in oil)
  • 1 cup boiling water
  • 3 tablespoons butter
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2-1/4 cups chicken broth
  • 1 cup half-and-half cream
  • 3 cups coarsely chopped fresh spinach
  • 2 cups cubed cooked chicken breast
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Thinly sliced fresh basil

Directions

  • Cook mostaccioli according to package directions for al dente. Meanwhile, in a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain.
  • In a Dutch oven, heat butter over medium heat. Add onion and garlic; cook and stir 4-5 minutes or until tender. Stir in flour until blended; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in spinach, chicken, drained tomatoes, salt and pepper.
  • Drain mostaccioli; add to the pan. Cook until heated through and spinach is wilted, stirring occasionally. Sprinkle with basil.
Nutrition Facts
1-3/4 cups: 527 calories, 19g fat (10g saturated fat), 109mg cholesterol, 997mg sodium, 55g carbohydrate (9g sugars, 4g fiber), 33g protein.

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