CHICKEN AND SPINACH RECIPE RECIPES

CHICKEN, SPINACH, AND CHEESE PASTA BAKE RECIPE | ALLRECIPES

Chicken, Spinach, and Cheese Pasta Bake Recipe | Allrecipes image

Pasta, chicken, spinach, and cheese baked to bubbly perfection.

Provided by jr911

Categories Italian Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 (8 ounce) package penne pasta
1 teaspoon olive oil
1 onion, chopped
3 cups chopped cooked chicken
1 (14 ounce) can Italian-style diced tomatoes
1 (10 ounce) package spinach
1 (8 ounce) package cream cheese, softened
1 ½ cups shredded mozzarella cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

Nutrition Facts : Calories 544.2 calories, CarbohydrateContent 53.2 g, CholesterolContent 85.3 mg, FatContent 21.7 g, FiberContent 6.4 g, ProteinContent 34.2 g, SaturatedFatContent 10.2 g, SodiumContent 331.9 mg, SugarContent 3.2 g

LEMONY CHICKEN AND SPINACH SOUP RECIPE | MYRECIPES

Lemony Chicken and Spinach Soup Recipe | MyRecipes image

Inspired by Greek avgolemono, this recipe yields a creamy, comforting, bright bowl of soup that delivers everything we want when feeling a little under the weather. Heck, served with a warm blanket and a cozy couch, we’re convinced this lemony chicken soup can fix just about anything. As delicious as it is, this soup requires very simple ingredients and is easy to make. Just be gentle when adding the hot broth into your egg mixture (to temper), and the rest couldn’t be easier. This is a smart trick for richening soup without cream, and produces a uniquely rich broth that’s easy on the stomach. While we call for rotisserie chicken and store-bought stock for convenience sake, you could certainly roast your own chicken, then make chicken stock with the carcass for an even more flavorful pot of soup. We specifically developed this soup to make a large batch so that there’s plenty to share with friends, or stash in the freezer for the next time you’re feeling a bit under the weather or simply need a warming, fuss-free meal.

Provided by Mark Driskill

Total Time 1 hours 15 minutes

Yield Serves 8 (serving size: 1 1/2 cups)

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
5 garlic cloves, minced
3 medium carrots, finely chopped
1 large leek, finely chopped
10 cups unsalted chicken stock
⅔ cup dry jasmine rice
½ cup fresh lemon juice (from 2 large lemons)
2 large eggs
1 tablespoon finely chopped fresh dill
4 cups loosely packed spinach, stems removed
1 rotisserie chicken, meat picked and shredded into bite-size pieces (about 14 ounces)
2 teaspoons kosher salt
Cracked black pepper, for serving (optional)

Steps:

Heat oil in a large stockpot over medium heat. Add garlic, carrots, and leek to pan; cook, stirring frequently, for about 10 minutes or until vegetables are soft and aromatic. Add chicken stock to vegetables and increase heat to medium-high; bring to a boil. Add rice and reduce heat to medium-low; cook, stirring occasionally, until rice is nearly done, about 20 minutes.
Whisk together lemon juice and eggs in medium bowl. Slowly pour 1 cup of hot broth into egg mixture, whisking constantly, then pour egg mixture back into pan, stirring. Add dill, spinach, chicken, and salt; allow spinach to wilt and soup to heat back up, about 10 minutes. Sprinkle with black pepper, if desired. Serve.

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SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS RECIPE ...

For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.
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Reviews 4.3
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Category main-dish

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IN-A-PINCH CHICKEN & SPINACH RECIPE: HOW TO MAKE IT

I needed a fast supper while babysitting my grandchild. I used what my daughter-in-law had in the fridge and turned it into what's now one of our favorite chicken and spinach recipes. —Sandra Ellis, Stockbridge, Georgia
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A healthy one-pot with warming spices that's low fat, low calorie, 3 of your 5-a-day and also full of fibre!
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Calories 445 calories per serving

Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.

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SPICED CHICKEN, SPINACH & SWEET POTATO STEW RECIPE | BB…

Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.

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Make the popular Italian-American pasta dish, chicken alfredo. We’ve used chicken, spinach and crispy bacon crumbs, but mushrooms are good, too
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CHICKEN, SPINACH AND MUSHROOM PASTA RECIPE - BETT…

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This easy-to-make healthy chicken recipe is super-tasty and perfect for two
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1. Pick and finely chop the oregano leaves, then place in a bowl with the turmeric, a pinch each of sea salt and black pepper and 2 tablespoons of oil to make a marinade. Toss the chicken in the marinade and leave aside.
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SPINACH STUFFED CHICKEN BREASTS RECIPE | ALLRECIPES

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LEMONY CHICKEN THIGHS WITH COUSCOUS AND SPINACH SALAD …

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