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Chicken, Spinach and Mushroom Pasta

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  • Prep 25 min
  • Total 35 min
  • Servings 4
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Ready in just 35 minutes, seafood lovers can substitute shrimp for chicken in this pasta-liscious dish.
By Cate O'Malley
Updated Mar 30, 2011
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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

Steps

  • 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.
  • 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.
  • 3
    Add cooked spaghetti and reserved pasta water. Stir to combine.

Tips from the Betty Crocker Kitchens

  • tip 1
    Shrimp would be a great substitute for the chicken, and asparagus also works well in place of the spinach.

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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