Creamy Chicken and Spinach Pasta

Creamy Chicken and Spinach Pasta
William Brinson
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preparation
10
minutes
cooking
20
minutes
Serves 4

Ingredients

3/4
pound
gemelli, penne, or short pasta
1
cup
frozen peas
1
tablespoon
unsalted butter
2
cloves garlic, chopped
1
cup
heavy cream
2
cups
shredded rotisserie chicken (about half of a 2- to 2 1/2-pound bird)
5
ounces
baby spinach (about 6 cups)
kosher salt and black pepper
grated Parmesan, for serving

Directions

  1. Cook the pasta according to the package directions, adding the peas during the last minute of cooking. Reserve ½ cup of the cooking water. Drain the pasta and peas and reserve the pot.
  2. Melt the butter in the pasta pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  3. Add the cream, chicken, spinach, and ½ teaspoon each salt and pepper and cook until the chicken is warmed through and the spinach is wilted, 2 to 3 minutes.
  4. Add the pasta and peas and toss to combine (adding a little of the reserved cooking water as needed to loosen the sauce). Serve with the Parmesan.
Charlyne Mattox
December 2012

Nutritional Information

  • Per Serving
  • Calories 718
  • Fat 31 g
  • Sat Fat 17 g
  • Cholesterol 151 mg
  • Sodium 424 mg
  • Protein 36 g
  • Carbohydrate 74 g
  • Sugar 6 g
  • Fiber 6 g
  • Iron 5 mg
  • Calcium 102 mg
What does this mean? See Nutrition 101.

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