|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 4g||14%|
|Total Sugars 1g|
|Vitamin C 41mg||204%|
|*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.|
If you and your family like chicken and pasta, you'll never run out of the need for recipes that feature both ingredients. Consider adding this quick dish to your weeknight dinner repertoire. It comes together quickly.
This tasty chicken and pasta dish is made with the addition of spinach, garlic, and Parmesan cheese. The recipe calls for cubed boneless chicken breasts, but feel free to use boneless thighs instead if you prefer. Use a shell-shaped pasta or elbow macaroni, but any small pasta shape would do. Serve with a simple green tossed salad for a fabulous everyday meal.
20 ounces fresh spinach
1 cup chicken broth, more as needed
6 ounces shell pasta, or similar
1 to 2 teaspoons olive oil
4 medium cloves garlic, minced
1/2 teaspoon ground nutmeg
1 dash kosher salt, or to taste
1 dash freshly ground black pepper, or to taste
1 pound grilled boneless chicken breast, cut into 1-inch cubes
1/2 cup grated Parmesan cheese, more for serving
Steps to Make It
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.
- Add a squeeze of lemon juice to counteract the bitterness of the spinach and add some brightness to the dish.
- Use water if you don't have chicken broth.
- Feel free to use another green in this dish, such as arugula or even chopped chard.
- You could also use shrimp instead of chicken.