Pasta with Chicken, Spinach, & Sun-dried Tomatoes
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Pasta with Chicken, Spinach, & Sun-dried Tomatoes calories by ingredient
Introduction
Mulitgrain Farfalle (Bow-tie) Pasta with Packaged Roasted Chicken Breast makes this a simple and quick meal. Fresh spinach and sundried tomatoes add great flavor. Mulitgrain Farfalle (Bow-tie) Pasta with Packaged Roasted Chicken Breast makes this a simple and quick meal. Fresh spinach and sundried tomatoes add great flavor.Number of Servings: 4
Ingredients
-
1/4 cup oil-packed sun-dried tomato halves, cut into thin strips
1 Tablespoon oil from the jar of sun-dried tomato halves
1 10-11 ounce package of roasted chicken breast halves , skinned and shredded (about 2 cups)
2 (6 -ounce) bags fresh baby spinach
1/2 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 salt
1/4 cup (1 ounce) shredded fresh Parmesan cheese.
Directions
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.
Member Ratings For This Recipe
-
ZRIE014
-
NEPTUNE1939
-
AVONMOM66