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
HERBY CHICKEN AND SPINACH BAKED PASTA WITH FRESH MOZZARELLA
Toss fusilli with plenty of fresh parsley, spinach, shredded rotisserie chicken and mozzarella and bake it until golden brown. A shower of fresh parsley at the end adds a fresh touch.
Provided by Food Network Kitchen
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
- Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
- Add the tomato sauce, spinach, chicken, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. Garnish with more chopped basil if using.
CHICKEN WITH SPINACH AND PASTA
Steps:
- Gather the ingredients.
- In a medium saucepan over medium heat, cook the spinach in the chicken broth, adding the spinach a little at a time as it wilts.
- Drain the spinach in a colander, reserving the broth. Press the spinach to squeeze out as much excess liquid as possible.
- Cook pasta in a medium saucepan of boiling salted water according to package directions.
- Using a colander, drain the pasta.
- Preheat a heavy skillet over medium heat. When the skillet is hot, add the oil and garlic. Cook, stirring constantly, until the garlic is tender, but not browned.
- Add the spinach and nutmeg. Taste and add salt and pepper.
- Add the grilled chicken chunks to the spinach and combine.
- Stir and add a small amount of the reserved cooking broth. Continue to cook, stirring and turning, until hot, adding broth as necessary.
- Add the hot drained pasta shells to the spinach mixture and blend well.
- Sprinkle with the 1/2 cup of Parmesan cheese and serve immediately. Pass more Parmesan cheese at the table.
- Enjoy.
Nutrition Facts : Calories 369 kcal, Carbohydrate 21 g, Cholesterol 108 mg, Fiber 4 g, Protein 46 g, SaturatedFat 4 g, Sodium 693 mg, Sugar 1 g, Fat 11 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 0 g
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 PASTA
As "Daisy Mae", (one of our mother cow's) ran beside me on the other side of the fence, softly reminding that I needed to get her fresh grain, I looked at her very sweet face, the twinkle in her eye, and was doubly reminded I also need to get home, and swiftly too. I needed to get some type of great tasting chow on the table to feed the family as they were about to start streaming in through the back door at any moment. A wonderful, simple treat of a dish to enjoy sitting down next to your dog or cat, and just letting this dish take you away from the worry and stress of the world.
Provided by Andi Longmeadow Farm
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Rub the chicken with the cumin, cayenne, and salt. Toss in skillet and cook until browned, 3 to 4 minutes per side. Transfer to a baking sheet and roast until cooked through, 6 to 7 minutes.
- While skillet is warmed add medium heat and add the remaining tablespoon of oil. Add the onion and bell pepper and cook, stirring, until soft, 5 minutes.
- If frozen cook spinach in microwave till warmed. If fresh add spinach directly to the skillet along with salt and pepper to taste. Cook, tossing, until just tender, 2 to 3 minutes.
- Add pasta in with vegetables warming them, and you can either toss the chicken in with this, or serve the chicken separately.
Nutrition Facts : Calories 393.4, Fat 12.3, SaturatedFat 2.1, Cholesterol 108.9, Sodium 378, Carbohydrate 29.5, Fiber 6.1, Sugar 3.2, Protein 41.3
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
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.
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