Spinach and Sun-Dried Tomato Pasta

Spinach and Sun-Dried Tomato Pasta
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 358.7
  • Total Fat: 6.9 g
  • Cholesterol: 84.9 mg
  • Sodium: 342.4 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 36.3 g

View full nutritional breakdown of Spinach and Sun-Dried Tomato Pasta calories by ingredient


Introduction

Light pasta with spinach, sun-dried tomatoes, chicken and pasta Light pasta with spinach, sun-dried tomatoes, chicken and pasta
Number of Servings: 6

Ingredients

    1 pound chicken (cooked and cut into strips)
    2 tbsp olive oil
    4 cloves garlic (minced)
    1/3 cup onion (chopped)
    1/2 cup sun dried tomatoes (cut into small pieces)
    4 oz portabella mushrooms (sliced)
    1/2 cup white wine
    4 cups spinach (chopped if desired)
    1 tbsp thyme
    1/2 pound farfalle pasta
    shredded parmesan

Directions

Heat skillet at medium-high heat. Add 1 tbsp olive oil to pan. Cook chicken until done (6-8 minutes per side). If desired, season chicken with salt and pepper to taste. This is a great time to start your noodle water boiling! When chicken is cooked set aside.

In large skillet, heat remaining 1 tbsp olive oil. Add onion and garlic, and saute for 3-4 minutes. Add sun-dried tomatoes, mushrooms and white wine. Simmer for 8-10 minutes.

This is a great time to boil your noodles and cut your chicken!

Add spinach and thyme to skillet and stir well. Cook spinach for 1-2 minutes, or until slightly wilted. Stir in cooked pasta and chicken strips.

Serve pasta and top with the shredded parmesan.

Number of Servings: 6

Recipe submitted by SparkPeople user SPOTKAT.