Healthy Chicken With Spinach and Pasta

By Diana Rattray

Updated 11/21/18

Chicken and Pasta
Cultura/Brett Stevens/Getty Images
Ratings
(24)
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 4 Portions (4 Servings)
Nutritional Guidelines (per serving)
577 Calories
21g Fat
50g Carbs
47g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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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.

Ingredients

  • 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)

Steps to Make It

  1. Gather the ingredients.

  2. 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.

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

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

  5. Using a colander, drain the pasta.

  6. 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.

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

  8. Add the grilled chicken chunks to the spinach and combine.

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

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

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

  12. Enjoy!