Chicken Mushroom Spinach Spaghetti


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 313.9
  • Total Fat: 6.1 g
  • Cholesterol: 28.3 mg
  • Sodium: 547.2 mg
  • Total Carbs: 45.4 g
  • Dietary Fiber: 7.6 g
  • Protein: 20.5 g

View full nutritional breakdown of Chicken Mushroom Spinach Spaghetti calories by ingredient
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Introduction

Make this quick, easy and delicious recipe with just a few ingredients. I used Barilla sauce and spaghetti, but you can use your favorite. Just use one 24 oz. jar of sauce and one 13.25 oz pkg of spaghetti (about 3/4 of a 1 lb pkg). Make this quick, easy and delicious recipe with just a few ingredients. I used Barilla sauce and spaghetti, but you can use your favorite. Just use one 24 oz. jar of sauce and one 13.25 oz pkg of spaghetti (about 3/4 of a 1 lb pkg).
Number of Servings: 8

Ingredients

    1- 8 oz pkg of fresh mushrooms
    1 lg scallion
    12 oz boneless, skinless chicken breast (about 2 lg or 4 small)
    1 T extra virgin olive oil
    1- 24 oz jar spaghetti sauce
    1- 12 oz pkg frozen spinach
    1- 13.25 oz pkg whole grain thin spaghetti
    8- T shredded parmesan cheese (1/2 cup + 2 T)


Directions

Assemble the ingredients. Put water on to boil in large pot for spaghetti, adding salt and a few drops of olive oil to keep from sticking. Slice mushrooms and scallion. Cut chicken into bite-size pieces, about 1/2" each. Put spinach in collander and rinse off any ice crystals; drain.

When water comes to a boil, drop in the spaghetti and cook until done to your liking, stirring occasionally. Keep an eye on it and check for doneness when it looks about ready.

Heat 12" skillet with the olive oil over med-high heat (do not let oil smoke). When hot, saute mushrooms and scallions, stirring frequently about 3 minutes, or until lightly browned. Add chicken pieces, season with salt and pepper or whatever seasonings you like and continue stirring about another 3 minutes, until chicken is also lightly browned. Add the jar of spaghetti sauce and the drained, raw ,frozen spinach. Let sauce come to a boil, then reduce heat to low and cook about 10 minutes. Check a piece of chicken to be sure it is cooked thoroughly.

Spaghetti should be done about the same time as sauce. Drain spaghetti in collander and rinse with hot water (this takes away a lot of the starch but keeps pasta warm). Put back in pot over med-low heat to keep warm while you are getting everything else ready. Leave sauce on low heat as well. You want to serve this HOT!

Spoon sauce over spaghetti and sprinkle a tablespoon of shredded parmesan over the top.

Makes about 8 2-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LIGHTENINGUP.

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Member Ratings For This Recipe


  • Very Good
    This is an awesome dish...I don't like mushrooms, so I doubled on spinach!!! - 5/13/10

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