Italian Spinach and Chicken Skillet
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
“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
Ingredients
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2 cups uncooked yolk-free whole wheat noodles
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2 cups sliced fresh mushrooms
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2 teaspoons olive oil
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1 garlic clove, minced
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1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
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1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
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3/4 cup spaghetti sauce
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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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1/4 cup shredded Parmesan cheese
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1-1/2 teaspoons Italian seasoning
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1/2 cup shredded part-skim mozzarella cheese
Directions
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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.
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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.
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