|Nutritional Guidelines (per serving)|
|Servings: 4 Portions (4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 5g||19%|
|*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.|
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.
Drain the spinach in a colander, reserving the broth. Press the spinach to squeeze out as much excess liquid as possible.
Cook pasta in a medium saucepan of boiling salted water according to package directions.
Using a colander, drain the pasta.
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.
Add the spinach and nutmeg. Taste and add salt and pepper.
Add the grilled chicken chunks to the spinach and combine.
Stir and add a small amount of the reserved cooking broth. Continue to cook, stirring and turning, until hot, adding broth as necessary.
Add the hot drained pasta shells to the spinach mixture and blend well.
Sprinkle with the 1/2 cup of Parmesan cheese and serve immediately. Pass more Parmesan cheese at the table.