Chicken, Spinach, & Mushroom Penne Pasta
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 396.8
- Total Fat: 10.3 g
- Cholesterol: 54.0 mg
- Sodium: 440.6 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 5.1 g
- Protein: 34.3 g
View full nutritional breakdown of Chicken, Spinach, & Mushroom Penne Pasta calories by ingredient
Introduction
My kids, who hate vegetables, love this recipe. They insist that they can't taste the spinach and mushrooms, and they love adding their own topping of fresh, grated parmesan cheese. My kids, who hate vegetables, love this recipe. They insist that they can't taste the spinach and mushrooms, and they love adding their own topping of fresh, grated parmesan cheese.Number of Servings: 8
Ingredients
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6 Boneless, skinless chicken breasts, cubed
1/4 cup olive oil
8 cloves garlic, minced (I used the jar kind)
1/4 teaspoon ground black pepper
1/2 cup chicken broth
1 large or 2 small chicken bouillon cubes
8 oz. mushrooms, sliced
2/3 cups green onions. sliced
6 oz. fresh baby spinach leaves, remove stems
1 box Barillas Penne pasta
Grated, fresh parmesan cheese
Directions
Bring a large pot of water to a boil. While waiting for the water to boil, combine chicken, olive oil, garlic, and black pepper in a large skillet and saute on medium heat until chicken is cooked through. Add chicken broth and chicken bouillon cube(s). Cover and simmer for 5 minutes.
Place uncooked pasta into boiling water, cook 11-12 minutes until it reaches desired firmness.
Add mushrooms and green onions to the chicken mixture in skillet, cover, and simmer an additional 7 minutes, stirring occasionally until the mushrooms are tender. Add the spinach, stirring about a minute until the spinach is soft.
Immediately serve over drained pasta, and top with desired amount of fresh, grated parmesan cheese.
**The calories were calculated using regular penne pasta (1 cup of cooked pasta per serving) and 1 oz. fresh grated parmesan cheese (for all 8 servings), but you can use whole wheat pasta if you prefer. You can also use reduced sodium broth and bouillon cubes, but this recipe is calculated without the reduced sodium versions.
Number of Servings: 8
Recipe submitted by SparkPeople user OPTIMISTIC12.
Place uncooked pasta into boiling water, cook 11-12 minutes until it reaches desired firmness.
Add mushrooms and green onions to the chicken mixture in skillet, cover, and simmer an additional 7 minutes, stirring occasionally until the mushrooms are tender. Add the spinach, stirring about a minute until the spinach is soft.
Immediately serve over drained pasta, and top with desired amount of fresh, grated parmesan cheese.
**The calories were calculated using regular penne pasta (1 cup of cooked pasta per serving) and 1 oz. fresh grated parmesan cheese (for all 8 servings), but you can use whole wheat pasta if you prefer. You can also use reduced sodium broth and bouillon cubes, but this recipe is calculated without the reduced sodium versions.
Number of Servings: 8
Recipe submitted by SparkPeople user OPTIMISTIC12.
