MUSHROOM SPINACH PASTA RECIPES

Name: Chicken, Spinach and Mushroom Pasta
Prep time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 8 oz spaghetti, cooked, reserving 1/3 cup pasta water; 2 tablespoons butter; 5 oz sliced mushrooms; 1 small onion, finely chopped; 1 1/2 cups loosely packed spinach; 3 to 4 cloves garlic, finely chopped; 2 tablespoons flour; 1 cup half-and-half; 3/4 cup cubed, cooked chicken (rotisserie chicken works great); 2 tablespoons shredded Parmesan cheese; Salt; Pepper; 1/3 cup reserved pasta water

CHICKEN, SPINACH AND MUSHROOM PASTA - BETTYCROCK…

Chicken, Spinach and Mushroom Pasta - BettyCrock… image

Ready in just 35 minutes, seafood lovers can substitute shrimp for chicken in this pasta-liscious dish.

Provided by BETTYCROCKER.COM

Total Time 35 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 13

Ingredients

8 oz spaghetti, cooked, reserving 1/3 cup pasta water
2 tablespoons butter
5 oz sliced mushrooms
1 small onion, finely chopped
1 1/2 cups loosely packed spinach
3 to 4 cloves garlic, finely chopped
2 tablespoons flour
1 cup half-and-half
3/4 cup cubed, cooked chicken (rotisserie chicken works great)
2 tablespoons shredded Parmesan cheese
Salt
Pepper
1/3 cup reserved pasta water

Steps:

In large skillet, heat butter over medium heat. Cook mushrooms, onions and spinach in butter until vegetables are softened and spinach is wilted, about 4 to 5 minutes.
Stir in garlic. Add the flour and stir for 1 minute until the pasty taste cooks off. Add the half-and-half and stir slowly as sauce thickens. Add the chicken to skillet; cook until hot, stirring occasionally. Stir in Parmesan cheese. Season with salt and pepper to taste.
Add cooked spaghetti and reserved pasta water. Stir to combine.

Nutrition Facts : Calories 480 , CarbohydrateContent 59 g, CholesterolContent 65 mg, FatContent 2 , FiberContent 4 g, ProteinContent 22 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 530 mg, SugarContent 5 g, TransFatContent 1/2 g

TRANSFORMED SPINACH MUSHROOM QUICHE RECIPE | ALLR…

Transformed Spinach Mushroom Quiche Recipe | Allr… image

This moist vegetarian quiche is perfect for every meal. The quiche was originally a quiche Lorraine, but has since been transformed. Feel free to add sausage if you choose. I usually make 2 large pies or several small ones all at one time, freezing whatever is left over.

Provided by EMBRYOCONCEPTS

Categories Breakfast Quiche

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 1 9-inch quiche

Number Of Ingredients 13

Ingredients

1 prepared 9-inch single pie crust
4 eggs
¾ cup milk
1 tablespoon chopped fresh parsley
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
½ (10 ounce) bag fresh spinach
1 (8 ounce) package sliced fresh mushrooms
½ yellow onion, sliced
½ (4 ounce) container crumbled feta cheese
½ (8 ounce) package shredded Swiss cheese, divided

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Fit pie crust into a 9-inch pie dish.
Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

Nutrition Facts : Calories 334.2 calories, CarbohydrateContent 21 g, CholesterolContent 152.2 mg, FatContent 21.4 g, FiberContent 2.4 g, ProteinContent 15.6 g, SaturatedFatContent 8.7 g, SodiumContent 572.1 mg, SugarContent 3.9 g

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