Chicken with Farfalle, Spinach and Portobella

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 276.4
  • Total Fat: 6.0 g
  • Cholesterol: 30.0 mg
  • Sodium: 347.4 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 5.2 g
  • Protein: 22.9 g

View full nutritional breakdown of Chicken with Farfalle, Spinach and Portobella calories by ingredient
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Number of Servings: 4


    1 TBSP Extra Virgin Olive Oil
    1/2 C. Onion, chopped
    3 cloves garlic, chopped
    1 Cap Portobella Mushroom, cubed
    8 oz. skinless, boneless chicken breast, cubed
    3 C. Barilla Plus Farfalle
    1 C. low sodium Chicken Broth
    6 C. Fresh Baby Spinach
    1/4 C. Parmesan, grated
    Salt & Pepper to taste


1. Boil enough water for Pasta, cook according to directions
2. Saute Onions and Garlic in 1/2 tbsp Olive Oil until golden brown and add Mushroom
3. Remove Vegetables from pan and put in a bowl
4. Season Chicken with salt & pepper and brown in remaining olive oil
5. Add Mushrooms, Onions and Garlic back to pan, stir in chicken broth until reduces by half.
6. Drain Pasta and stir in Spinach so it wilts
7. Add Chicken, vegetables and sauce to pan
8. Stir in Parmesan and serve hot

Variations: Add other vegetables like Zucchini, Asparagus, Peppers, etc. for added servings of vegetables.

Number of Servings: 4

Recipe submitted by SparkPeople user BGALCOR.

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Member Ratings For This Recipe

  • I loved this recipe. I ate it 3 days in a row & I'm someone known for not eating leftovers. The only change I made was using water seasoned w/ thyme, basil, cilantro,garlic powder, parsley, & paprika instead of the chicken broth because I wanted to reduce the sodium content. A must try! - 4/1/11

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