Italian Spinach and Chicken Skillet

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Oct. 12, 2022
“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


  • 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


  1. 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.
  2. Drain noodles; toss with chicken mixture. Sprinkle with mozzarella cheese.

Nutrition Facts

1-1/2 cups: 389 calories, 12g fat (4g saturated fat), 73mg cholesterol, 821mg sodium, 38g carbohydrate (9g sugars, 7g fiber), 35g protein.