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Creamy Chicken and Spinach Pasta

Creamy Chicken and Spinach Pasta
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Serves 4| Hands-On Time: | Total Time:



  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.
By December, 2012

Nutritional Information

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

Quick Tip

Pots and pans
Instead of rotisserie chicken, you can use two 4- to 6-ounce boneless, skinless chicken breasts. Cook in oil in a skillet over medium heat until cooked through, 7 to 8 minutes per side. Shred with 2 forks and use as directed.

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