CHICKEN, SPINACH, AND CHEESE PASTA BAKE
Pasta, chicken, spinach, and cheese baked to bubbly perfection.
Provided by jr911
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 8
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, Carbohydrate 53.2 g, Cholesterol 85.3 mg, Fat 21.7 g, Fiber 6.4 g, Protein 34.2 g, SaturatedFat 10.2 g, Sodium 331.9 mg, Sugar 3.2 g
SAUTEED CHICKEN BREAST WITH FRESH SPINACH PASTA
Steps:
- Bring a large pot of salted water to a boil, add linguine and cook until a little less than al dente, about 8 minutes. Season chicken breasts with salt and pepper. Heat a deep skillet over medium-high heat. Add oil and 1 tablespoon of butter, heat until the butter is melted. Then add the chicken breasts, skin side down and cook for 2 to 3 minutes on each side, or until lightly colored.
- When done, transfer chicken breasts to a plate and set aside. Discard any fat from your skillet. Now, to the skillet add 2 tablespoons of butter, heat until butter is melted. Add onion, celery, carrots and salt and pepper. Cook, stirring until vegetables are softened, about 3 minutes. Return chicken to the skillet, add rosemary, and bay leaf and cook, covered over moderately low heat for 5 minutes more or until chicken is cooked through but still slightly springy to the touch. Again, remove chicken from the skillet and transfer to a plate, pouring any remaining juice into the skillet and set aside. Now, prepare the sauce. To the same skillet add madeira and chicken broth, cook until reduced by half. Then add heavy cream and reduce until sauce is lightly thickened. Drain and pat dry linguine and transfer to a serving plate and toss with remaining tablespoon of butter. Top with chicken breasts. To the sauce add minced fresh herbs, taste for seasoning, adding salt, pepper and lemon juice to taste. Gently pour sauce over linguine and chicken, making sure to evenly coat the entire surface. Serve immediately.
CHICKEN & SPINACH PASTA
"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
Time 30m
Yield 4 servings.
Number Of Ingredients 14
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, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 337mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 5g fiber), Protein 40g protein. Diabetic Exchanges
CHICKEN 'N' SPINACH PASTA BAKE
Make and share this Chicken 'n' Spinach Pasta Bake recipe from Food.com.
Provided by KathyP53
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare rigatoni acoording to package directions.
- Meanwhile, spread oil on bottom of an 11x7" baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.
- Drain thawed spinach well, pressing between layers of paper towls.
- Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarela cheese.
- Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.
CREAMY CHICKEN, MUSHROOM, AND SPINACH PASTA
Use your stovetop to prepare a quick and tasty meal for a weeknight, or for guests! Use one pot for the pasta and one pot for the chicken, veggies and sauce, then combine in a pretty pasta bowl or on a platter.
Provided by Bibi
Categories Pasta and Noodles Pasta by Shape Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
- Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
- Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.
- Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 47.2 g, Cholesterol 78.2 mg, Fat 12.8 g, Fiber 3.2 g, Protein 35.2 g, SaturatedFat 3.7 g, Sodium 610.3 mg, Sugar 4.4 g
CHICKEN AND SPINACH PASTA
Great with left over roast chicken
Provided by pinknikki84
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Boil a pan of water and cooked spaghetti as per packet instructions.
- Tear up chicken and mozzarella into bite size pieces.
- Drain pasta, return to heat and add tomatoes, spinach and chicken.
- Heat gently until spinach has wilted and chicken is heated through. Add salt and pepper to taste.
- Add mozzarella, stir then serve immediately!
CREAMY CHICKEN AND SPINACH PASTA
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.
Provided by daisygrl64
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
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.
CHICKEN SPINACH ALFREDO ROTINI PASTA RECIPE BY TASTY
Here's what you need: oil, chicken breasts, garlic, bacon, spinach, salt, pepper, heavy cream, rotini pasta, parmesan cheese, fresh parsley
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over high heat.
- Cook the chicken until no pink is showing.
- Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted.
- Pour in the cream and bring to a boil.
- Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly.
- Enjoy!
CHICKEN AND SPINACH PASTA CASSEROLE RECIPE
A delicious and simple casserole filled with yummy chicken, pasta and spinach!
Provided by Camille Beckstrand
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Spray 9x13-inch baking dish with nonstick cooking spray; set aside.
- Cook pasta according to package directions and drain.
- Place spinach on paper towel and squeeze until almost all moisture has been removed.
- Add oil to a large nonstick skillet and place over medium heat. Add onion and garlic and sauté until tender.
- Add chicken and cook until no longer pink, stirring occasionally.
- Stir in tomatoes, marinara sauce, tomato paste, basil, oregano and crushed red pepper flakes. Bring to a boil and then reduce heat.
- Simmer 5 minutes, uncovered stirring occasionally.
- Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a large mixing bowl.
- Spoon into prepared baking dish and sprinkle with remaining 1/4 cup Parmesan cheese over the top.
- Bake for 20 minutes and serve.
Nutrition Facts : Calories 358 kcal, Carbohydrate 51 g, Protein 26 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 43 mg, Sodium 897 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving
ONE-POT SPINACH CHICKEN PASTA RECIPE BY TASTY
Here's what you need: olive oil, salt, penne pasta, garlic, chicken breasts, pepper, crushed tomato, red chili flakes, heavy cream, spinach, parmesan cheese, parmesan cheese
Provided by Adam Bianchi
Categories Dinner
Yield 3 servings
Number Of Ingredients 12
Steps:
- Boil water in a large pot over high heat.
- Add 2 tablespoons of salt to water and add pasta. Cook pasta until almost al dente, or for 1-2 minutes less than the recommended cook time. Drain.
- Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt, and pepper. Brown chicken, making sure to cook through. Set chicken aside.
- Add 2 tablespoon olive oil, garlic, and red chili flakes into the pot and stir.
- Add crushed tomatoes, stirring for a few minutes.
- Add cream, stirring until incorporated.
- Add spinach and stir until the spinach cooks down and incorporates.
- Add chicken, pasta, and parmesan, stirring until pasta is evenly coated.
- Garnish with more parmesan cheese and serve!
- Enjoy!
Nutrition Facts : Calories 1183 calories, Carbohydrate 136 grams, Fat 46 grams, Fiber 11 grams, Protein 63 grams, Sugar 17 grams
CHICKEN, SPINACH AND MUSHROOM PASTA
Ready in just 35 minutes, seafood lovers can substitute shrimp for chicken in this pasta-liscious dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 13
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, Carbohydrate 59 g, Cholesterol 65 mg, Fat 2, Fiber 4 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 5 g, TransFat 1/2 g
CHICKEN AND SPINACH PASTA SALAD
My family loves pasta salads, but usually they have too much mayonnaise or oily dressing. Using hummus gives this dish a great taste and texture, while also increasing its nutritional profile. Adding chicken (store-bought rotisserie chicken works well), makes this pasta salad a complete meal. -Jenny Lynch, Rock Island, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions for al dente. Drain and rinse with cold water., Combine hummus, salad dressing, salt and pepper in a large bowl. Add pasta; toss to coat. Stir in spinach, chicken, tomatoes and olives. Sprinkle with feta. Serve immediately.
Nutrition Facts : Calories 263 calories, Fat 6g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 405mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic exchanges
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