Leftover Chicken Spinach And Tomato Pasta Recipes

LEFTOVER CHICKEN, SPINACH, AND TOMATO PASTA

Steps:

• Add 2 tablespoons of olive oil to a skillet over medium heat.
• Add the diced onion and minced garlic- saute for 2 minutes.
• Add in the cherry tomatoes and Hunt's Diced Tomatoes.
• Add in freeze dried basil and some black pepper. Once the tomatoes burst open, I increased the heat to remove some of the excess moisture.
• Then, add a package of Lipton Mushroom Secrets to the pan along with the spinach.
• Saute for about 3 minutes on lower heat and added the grilled chicken chunks.
• Allow to simmer on low for another couple of minutes before topping off some angel hair pasta with the mixture.

CHICKEN, SPINACH, AND CHEESE PASTA BAKE

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.

CHICKEN, SPINACH AND MUSHROOM PASTA

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.

REDUCED-FAT CHICKEN, SPINACH & TOMATO PASTA

Steps:

• Cook pasta according to package directions. Drain and store to the side. Spray with hot water before serving, if needed, to loosen pasta.
• Add 2-3 Tbsp of chicken broth to heated pan, add onion, mushrooms, garlic and nutmeg. Saute on mid high heat until onion is soft and mushrooms cooked, add more broth if needed to prevent sticking.
• When onions and mushrooms are cooked, add chicken and remainder of chicken broth, cook until broth is almost completely reduced, leaving barely enough liquid to allow spinach to steam.
• Add chopped tomatos to the top of chicken mixture, then layer the chopped spinach, cover and cook until spinach is steamed.
• Add the cheeses & stir, then remove from heat.
• Add the sour cream and mix well.
• Salt and Pepper to taste.
• Pour over cooked Pasta and serve immediately.

CREAMY TOMATO-CHICKEN PASTA

Steps:

• Pat chicken dry and season with chili powder, salt, and pepper.
• Heat oil in a pan over medium-high heat. Sear chicken in the hot oil until browned, about 3 minutes per side. Remove to a clean plate.
• Place garlic in the leftover juices in the pan and saute over medium heat until aromatic, 30 seconds to 1 minute. Stir in tomato sauce and heavy cream; reduce heat to low. Add spinach and basil and cook and stir until spinach wilts. Add chicken to the sauce and cook until chicken is no longer pink in the centers.
• While chicken mixture cooks, 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.
• Serve chicken mixture on top of pasta.