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Rosemary Chicken and Spinach Pasta

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  • Prep 25 min
  • Total 25 min
  • Servings 4
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It's 25 minutes to delicious with our tempting and aromatic Rosemary Chicken and Spinach Pasta made with pasta, rosemary, baby spinach and chicken.
By Inspired Taste
Created May 17, 2012
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Ingredients

  • 1 box (16 oz) cavatappi pasta
  • 3 tablespoons olive oil
  • 4 sprigs fresh rosemary
  • 2 to 3 cups chopped cooked chicken
  • 3 cups fresh baby spinach leaves
  • Salt and freshly ground pepper to taste

Steps

  • 1
    Cook and drain pasta as directed on package.
  • 2
    Meanwhile, in large skillet or Dutch oven, heat oil and rosemary over low heat at least 15 minutes. Remove and discard rosemary. Add chicken to skillet; cook over medium heat 2 to 3 minutes until warm.
  • 3
    Add cooked pasta and spinach; toss. Cook 2 to 3 minutes or until spinach begins to wilt. Season with salt and pepper.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use your favorite pasta in this dish; gemelli, rotelle, campanelle or bow-tie (farfalle) would all be good choices.
  • tip 2
    Just before serving, sprinkle with freshly grated Parmesan cheese.
  • tip 3
    Make a vegetarian option—replace the chicken with roasted butternut squash or portabello mushrooms.
  • tip 4
    Substitute fresh sage leaves for the rosemary for a fall-inspired pasta dish.

Nutrition

Nutrition Facts are not available for this recipe
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