Surprisingly Hearty Chicken and Pasta


3.5 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 491.6
  • Total Fat: 12.5 g
  • Cholesterol: 119.9 mg
  • Sodium: 867.2 mg
  • Total Carbs: 42.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 50.0 g

View full nutritional breakdown of Surprisingly Hearty Chicken and Pasta calories by ingredient
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Wonderfully quick pasta dish that is very filling and quite hearty! Wonderfully quick pasta dish that is very filling and quite hearty!
Number of Servings: 6


    -16 oz uncooked penne pasta
    -2 pounds boneless skinless chicken breast cut into 1-inch cubes
    -1/4 cup chopped onion
    -2 cloves of garlic, minced
    -1 can of Campbell's Cream of Chicken Soup (98% fat free)
    -8 oz. low fat cream cheese
    -1 can sliced mushrooms or 1 cup sliced fresh mushrooms
    -1 10 oz package of frozen spinach, thawed and drained
    -1 can diced tomatoes, drained
    -2 oz part-skim mozzarella cheese


1. Bring large pot of water to a boil, and stir in penne pasta.

2. Meanwhile, lightly spray a large skillet with cooking oil. Over medium heat, saute chicken cubes, onions and garlic until chicken is cooked through and onions are soft, about 8 minutes.

3. Add Cream of chicken and bring to a boil. Stir in cubed cream cheese, mushrooms and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in tomatoes, and cook about 3 minutes more.

4. In a large bowl, mix together cooked, drained pasta, sauce and cheese.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user GEORGIAFRECKLES.


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Member Ratings For This Recipe

  • Delicious and filling! Found myself full before the recommended serving which doesn't happen often. Yum! This was great to make and have my lunch ready for the whole week. - 7/26/08

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  • I made this tonight and it was good, there was alot of food and very filling! I did find though that it was missing something, my husband agreed - maybe pepper or some herbs or something. I will experiement using different things in the future. - 7/22/08

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