Pasta with Chicken, Spinach, & Sun-dried Tomatoes
- Number of Servings: 4
Ingredients
1/4 cup oil-packed sun-dried tomato halves, cut into thin strips1 Tablespoon oil from the jar of sun-dried tomato halves1 10-11 ounce package of roasted chicken breast halves , skinned and shredded (about 2 cups)2 (6 -ounce) bags fresh baby spinach1/2 cup Light Caesar Dressing (suggest Girard's brand)4 cups hot cooked farfalle (about 4 cups uncooked bow tie pasta, multigrain suggested), cooked without fat or salt1/4 cup (1 ounce) shredded fresh Parmesan cheese.
1. Boil 4 cups uncooked Bow-tie pasta (without added salt or fat) according to package directions. Drain and set aside.
2. Remove skin and any bones from roasted chicken breast and shred by hand into smaller pieces. Yields about 2 cups.
3.Take 1 Tablespoon of oil from the jar of sundried tomatoes . Heat this oil in a large nonstick skillet over medium-high heat. Add 1/4 cup of oil-packed sun-dried tomato halves, which were cut into thin strips. Add roasted ,shredded chicken breast : saute 2 minutes. Add half of the spinach (one of the 6 oz bags): saute 2 minutes. Add second bag of spinach: saute 3 minutes or until spinach wilts. Remove skillet from heat; stir in the Light Caesar Dressing. I prefer light instead of fat-free dressing because it has a superior flavor to the fat-free variety. My favorite is Girard's brand.
3. Combine spinach mixture and pasta; toss well. Sprinkle with 1/4 cup (1 ounce) of shredded fresh Parmesan cheese. Yield: 4 servings (serving size: 1 1/2 cups).
Number of Servings: 4
Recipe submitted by SparkPeople user SANDYGAR59.
2. Remove skin and any bones from roasted chicken breast and shred by hand into smaller pieces. Yields about 2 cups.
3.Take 1 Tablespoon of oil from the jar of sundried tomatoes . Heat this oil in a large nonstick skillet over medium-high heat. Add 1/4 cup of oil-packed sun-dried tomato halves, which were cut into thin strips. Add roasted ,shredded chicken breast : saute 2 minutes. Add half of the spinach (one of the 6 oz bags): saute 2 minutes. Add second bag of spinach: saute 3 minutes or until spinach wilts. Remove skillet from heat; stir in the Light Caesar Dressing. I prefer light instead of fat-free dressing because it has a superior flavor to the fat-free variety. My favorite is Girard's brand.
3. Combine spinach mixture and pasta; toss well. Sprinkle with 1/4 cup (1 ounce) of shredded fresh Parmesan cheese. Yield: 4 servings (serving size: 1 1/2 cups).
Number of Servings: 4
Recipe submitted by SparkPeople user SANDYGAR59.
Nutritional Info Amount Per Serving
- Calories: 562.4
- Total Fat: 23.3 g
- Cholesterol: 55.1 mg
- Sodium: 706.8 mg
- Total Carbs: 56.4 g
- Dietary Fiber: 7.3 g
- Protein: 34.2 g
Member Reviews