Best In A Pinch Chicken Spinach Recipes

Creamy Spinach Chicken Pasta image

Provided by Cassie *

Time 35m

Number Of Ingredients 11

1 - 1/2 c uncooked penne pasta
1 lb boneless skinless chicken breasts, cut into 1 - inch cubes ( i used a rotisserie chicken )
1/2 c chopped onion
3 clove garlic
1 c heavy whipping cream
2 tsp olive oil
1 can(s) ( 10 3/4 ounces ) condensed cream of mushroom soup
6 c coarsley chopped or torn fresh spinach
2 c shredded mozzarella cheese
1/2 tsp pepper
salt to taste

Steps:

1. Cook pasta according to package directions. Meanwhile, in a Dutch oven over medium heat, cook and stir chicken and onion in oil for 5 minutes or until chicken is no longer pink. ( if using a rotisserie chicken, skip the browning part ) just saute the garlic and onions.
2. Stir in soup and cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes.
3. Stir in the spinach, cheese and pepper; cook for 1-2 minutes or until spinach is wilted and cheese is melted.
4. Drain pasta; add to chicken mixture and toss to coat.
5. Note: I have tried this with other cream soups as well, also have added roasted red peppers. You could add just about anything to this, and it would still be delicious. Enjoy!

Garlic chicken with creamy sauce & spinach image

Provided by Crystal Russell

Categories Chicken

Time 55m

Number Of Ingredients 14

4 boneless chicken breast
1/2 Tbsp each of salt, basil, oregano
1 tsp pepper
3/4 c flour
5 Tbsp coconut/olive oil;divided
2 Tbsp garlic, minced
4 1/2 oz fresh spinach
2 Tbsp corn starch
1/2 c heavy cream (heated milk& butter works well as a substitute)
1/2 c chicken broth
1 red pepper, chopped
1 c milk
1 lb fettuccine noodles
1 c grated parmesan cheese

Steps:

1. Preheat oven to 350. Combine the flour, salt, pepper, basil, and oregano. Dip each chicken breast in the flour mixture and coat well.
2. In a large skillet, heat 3 Tablespoons oil until hot. Carefully place the breaded chicken in the oil until each side is golden brown. Avoid cooking all the way through!!
3. On a cookie sheet, line with aluminum foil and spray with cooking spray. Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through. Set aside.
4. While the chicken is cooking, in a large pot cook the fettucine noodles according to package directions. Add the remaining 2 T olive oil to the skillet (after cleaning it) and cook the chopped red pepper and garlic for about 2-3 minutes. Stir in 1 tbsp of flour and stir constantly for one minute.
5. Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken. This takes about 3-4 minutes.
6. In a small bowl, whisk together the heavy cream and cornstarch. Add the spinach, cream mixture, and milk to the skillet. Bring this to a simmer and continue to cook until spinach starts to wilt. Stir in the parmesan cheese.
7. Add half of the sauce to the coating the cooked and drained fettuccine noodles.