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Chicken, Spinach and Mushroom Pasta

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Cate O'Malley
Updated Mar 30, 2011
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Ready in just 35 minutes, seafood lovers can substitute shrimp for chicken in this pasta-liscious dish.

Chicken, Spinach and Mushroom Pasta

  • Prep Time 25 min
  • Total 35 min
  • Servings 4
  • Ingredients 13
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Ingredients

  • 8 oz spaghetti, cooked, reserving 1/3 cup pasta water
  • 2 tablespoons butter
  • 5 oz sliced mushrooms
  • 1 small onion, finely chopped
  • 1 1/2 cups loosely packed spinach
  • 3 to 4 cloves garlic, finely chopped
  • 2 tablespoons flour
  • 1 cup half-and-half
  • 3/4 cup cubed, cooked chicken (rotisserie chicken works great)
  • 2 tablespoons shredded Parmesan cheese
  • Salt
  • Pepper
  • 1/3 cup reserved pasta water

Instructions

  • Step 
    1
    In large skillet, heat butter over medium heat. Cook mushrooms, onions and spinach in butter until vegetables are softened and spinach is wilted, about 4 to 5 minutes.
  • Step 
    2
    Stir in garlic. Add the flour and stir for 1 minute until the pasty taste cooks off. Add the half-and-half and stir slowly as sauce thickens. Add the chicken to skillet; cook until hot, stirring occasionally. Stir in Parmesan cheese. Season with salt and pepper to taste.
  • Step 
    3
    Add cooked spaghetti and reserved pasta water. Stir to combine.

Nutrition

480 Calories
17g Total Fat
22g Protein
59g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
9g
47%
Trans Fat
1/2g
Cholesterol
65mg
21%
Sodium
530mg
22%
Potassium
430mg
12%
Total Carbohydrate
59g
20%
Dietary Fiber
4g
16%
Sugars
5g
Protein
22g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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