Best Spicy Chicken And Spinach Pasta Recipes

CHICKEN & SPINACH PASTA

Chicken & Spinach Pasta image

"One of my favorites! Can't remember where I got this recipe, but I make it often. You can also double the amounts and freeze the leftovers. I enjoy it because it's tasty enough-and thick enough-to eat even without the pasta!" Pamela Ziemer - Hutchinson, MN

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups uncooked medium pasta shells
1 medium onion, chopped
1 large portobello mushroom, chopped
2 garlic cloves, minced
1 teaspoon olive oil
1 tablespoon all-purpose flour
1 cup fat-free milk
1/2 cup reduced-sodium chicken broth
2-1/2 cups cubed cooked chicken breast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
6 tablespoons shredded Parmesan cheese, divided
1 teaspoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

Steps:

Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the onion, mushroom and garlic in oil until tender. Stir in flour until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the chicken, spinach, 3 tablespoons cheese, lemon juice, pepper and pepper flakes; heat through. , Drain pasta; toss with chicken mixture. Sprinkle with remaining cheese.

Nutrition Facts : Calories 396 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 337mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 5g fiber), Protein 40g protein. Diabetic Exchanges

SPICY CHICKEN AND SPINACH PASTA

Spicy Chicken and Spinach Pasta image

This is a great weeknight dinner, it's very easy to get together and quick to make. The hot salami can be substituted with mild, or you could even use bacon or prosciutto.

Provided by Sarah

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
500 g chicken, diced
50 g hot salami
75 g kalamata olives, sliced
100 g Baby Spinach
2 cups tomato and basil pasta sauce (I use Barilla)
350 g fettuccine or 350 g pasta, of your choice
parmesan cheese (optional)

Steps:

Slice salami in half and cut into thin strips.
Cook pasta according to packet directions.
Add olive oil to frying pan and heat over medium-high heat.
Add chicken and cook over a medium heat until cooked through.
Add Salami and olives and stir to combine.
Pour in tomato and basil sauce and heat through.
Add baby spinach leaves in batches and cook until wilted.
Serve over pasta and top with Parmesan cheese if desired.

Nutrition Facts : Calories 724, Fat 34.3, SaturatedFat 8.9, Cholesterol 176.1, Sodium 431.8, Carbohydrate 64.7, Fiber 4, Sugar 1.9, Protein 38.1

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