Chicken Spinach Rotini Bake

4.6 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 271.1
  • Total Fat: 4.3 g
  • Cholesterol: 23.9 mg
  • Sodium: 502.7 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 26.6 g

View full nutritional breakdown of Chicken Spinach Rotini Bake calories by ingredient


This is a work in progress, but at first attempt it was a good and cheesy treat for dinner. This is a work in progress, but at first attempt it was a good and cheesy treat for dinner.
Number of Servings: 7


    Olive Oil, 1 tbsp
    Chicken Breast, no skin, 6 ounces
    Onions, raw, 1/2 cup, finely chopped
    Flour, white, 1/4 cup
    Milk, nonfat, 4 cups
    Pepper, black, 1/2 tsp
    Salt, 1 tsp
    Garlic powder, 1 tsp
    Kroger Whole Wheat Whole Grain Salad Rotini, 1-1/2 cups dry
    Egg white, 1
    Cottage Cheese, Nonfat, 15 oz
    Spinach, fresh, 2 cups finely chopped
    Parmesan Cheese, grated, 1/4 cup


Preheat oven to 400.

Heat 1 tbsp of Olive Oil in a medium skillet over medium-high heat. Add 6 oz. chopped chicken breast and 1/2 c. onions. Cook until no pink is left in the chicken and onions are wilted. Add the 1/4 cup of flour and stir until blended. Whisk in the 4 cups of milk, garlic, salt, pepper, uncooked rotini and bring to a boil. Boil until the white sauce thickens, about 5 minutes. Remove from the heat.

While the sauce is boiling, combine the 15 oz of FF cottage cheese, spinach, egg white, and 3/4 of the parmesan cheese.

After the sauce is thickened, pour in a 11x7" baking pan and stir in the spinach combination. Top with remaining parmesan cheese.

Bake at 400 for 20-25 minutes until hot and bubbly. Makes 7 servings, 1 cup each.

Number of Servings: 7

Recipe submitted by SparkPeople user MRCHARNOB.

Member Ratings For This Recipe

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    WOW Sooooo good! I added, broccoli stem, asparigus, onion, garlic, green pepper and a few scallops. It was delicious, even the boyfriend loved it. AWESOME recipe SILLYME! - 11/15/09

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    I tried this recipe last night, with major changes to it, and my husband loved it, still needs major tweeking for us. Dry eggs are an egg substitute. They are a powdered binding agent that replaces eggs. Lactose, gluten, milk etc free. Like "Egg Beaters" except only used in baked food preparation - 1/8/09

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    Very Good
    I made this tonight and it was good. My husband actually went back for seconds so that is saying something. Will make this again. - 1/7/09

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    the dry refers to the pasta listed above, there is just one regular egg white in the recipe. - 1/7/09

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    Very Good
    Don't know what dry egg white is??? - 1/7/09