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Chicken & Spinach Pasta

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

“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

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

Directions

  1. 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.
  2. Add the chicken, spinach, 3 tablespoons cheese, lemon juice, pepper and pepper flakes; heat through.
  3. Drain pasta; toss with chicken mixture. Sprinkle with remaining cheese.

Nutrition Facts

1-1/2 cups: 396 calories, 7g fat (2g saturated fat), 74mg cholesterol, 337mg sodium, 44g carbohydrate (7g sugars, 5g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1 vegetable, 1 fat.

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