CHICKEN SPINACH PASTA RECIPES

CHICKEN & SPINACH PASTA RECIPE: HOW TO MAKE IT

Chicken & Spinach Pasta Recipe: How to Make It image

“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

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups uncooked medium pasta shells
1 medium onion, chopped
1 large portobello mushroom, chopped
2 garlic cloves, minced
1 teaspoon olive oil
1 tablespoon all-purpose flour
1 cup fat-free milk
1/2 cup reduced-sodium chicken broth
2-1/2 cups cubed cooked chicken breast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
6 tablespoons shredded Parmesan cheese, divided
1 teaspoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

Steps:

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. , Add the chicken, spinach, 3 tablespoons cheese, lemon juice, pepper and pepper flakes; heat through. , Drain pasta; toss with chicken mixture. Sprinkle with remaining cheese.

Nutrition Facts : Calories 396 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 337mg sodium, CarbohydrateContent 44g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 40g protein. Diabetic Exchanges 5 lean meat

CREAMY CHICKEN AND SPINACH PASTA RECIPE - FOOD.COM

Creamy Chicken and Spinach Pasta Recipe - Food.com image

This pasta is packed with nutrients, potassium from the spinach and calcium from the evaporated milk, which has 80% more calcium than regular milk. Serve with a crisp green salad. From Canadian Living Magazine.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon vegetable oil
12 ounces boneless skinless chicken breasts, cubed
1 onion, chopped
2 garlic cloves, minced
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
1 (385 ml) can fat-free evaporated milk
5 cups whole wheat penne (12oz/375g)
10 ounces fresh spinach, trimmed (recipe states half bag 10oz/284g pkg?)
1/3 cup fresh basil, shredded
1/4 cup sweet red pepper, diced
3 tablespoons fresh lemon juice
2 green onions, chopped
salt, to taste
hot pepper flakes, to taste (optional)

Steps:

in large nonstick skillet, heat oil over med-high heat, brown chicken and transfer to a bowl.
drain off any fat from pan, add onion (not green onion) garlic and black pepper, fry over medium heat until onion is soft, about 5 minutes, sprinkle with flour, cook stirring for 1 minute.
return chicken along with juices from chicken to pan.
add evaporated milk, cook stirring and without boiling, until thick enough to coat back of spoon, about 5 minutes. adjust seasoning if needed.
meanwhile, in pot of boiling salted water cook penne until tender but firm, about 12 minutes, add spinach, drain and return to pot, add chicken mixture, red pepper, basil, lemon juice and green onions: toss to combine.
serve while hot. if desired spinkle indivdual servings with hot pepper flakes.

Nutrition Facts : Calories 695, FatContent 4.7, SaturatedFatContent 1, CholesterolContent 53.4, SodiumContent 248.5, CarbohydrateContent 121.5, FiberContent 13.8, SugarContent 14, ProteinContent 50

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