Rosemary Chicken and Spinach Pasta

Rosemary Chicken and Spinach Pasta

Bloggers Adam and Joanne Gallagher from Inspired Taste infuse this pasta dish with the wonderful aroma of rosemary!

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4 to 6

servings

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
  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.
Makes 4 to 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use your favorite pasta in this dish; gemelli, rotelle, campanelle or bow-tie (farfalle) would all be good choices.
Just before serving, sprinkle with freshly grated Parmesan cheese.
Make a vegetarian option—replace the chicken with roasted butternut squash or portabello mushrooms.
Substitute fresh sage leaves for the rosemary for a fall-inspired pasta dish.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.