Grilled Chicken With Spinach and Pasta

Total: 35 mins
Prep: 15 mins
Cook: 20 mins
Yield: 4 Portions (4 Servings)

34 ratings

Nutritional Guidelines (per serving)
577	Calories
21g	Fat
50g	Carbs
47g	Protein

Nutrition Facts
Servings: 4 Portions (4 Servings)
Amount per serving
Calories	577
% Daily Value*
Total Fat 21g	27%
Saturated Fat 7g	33%
Cholesterol 104mg	35%
Sodium 797mg	35%
Total Carbohydrate 50g	18%
Dietary Fiber 5g	19%
Protein 47g
Calcium 374mg	29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tasty chicken and pasta dish is made with the addition of spinach, garlic, and Parmesan cheese. Serve with a tossed salad for a fabulous everyday meal.

20 ounces fresh spinach
1 cup chicken broth (plus more, as needed)
6 ounces dry pasta shells (or other similar pasta)
1 pound chicken breast (boneless halves, grilled, cut into 1-inch cubes)
1 to 2 teaspoons olive oil
4 medium cloves garlic (minced)
1/2 teaspoon ground nutmeg
Dash salt (or to taste)
Dash freshly ground black pepper (or to taste)
1/2 cup Parmesan cheese (grated, plus more for serving)

Gather the ingredients.
In a medium saucepan over medium heat, cook the spinach in the chicken broth, adding the spinach a little at a time as it wilts.

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Drain the spinach in a colander, reserving the broth. Press the spinach to squeeze out as much excess liquid as possible.

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Cook pasta in a medium saucepan of boiling salted water according to package directions.

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Using a colander, drain the pasta.

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Preheat a heavy skillet over medium heat. When the skillet is hot, add the oil and garlic. Cook, stirring constantly, until the garlic is tender, but not browned.

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Add the spinach and nutmeg. Taste and add salt and pepper.

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Add the grilled chicken chunks to the spinach and combine.

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Stir and add a small amount of the reserved cooking broth. Continue to cook, stirring and turning, until hot, adding broth as necessary.

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Add the hot drained pasta shells to the spinach mixture and blend well.

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Sprinkle with the 1/2 cup of Parmesan cheese and serve immediately. Pass more Parmesan cheese at the table.

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Enjoy!
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