It's 25 minutes to delicious with our tempting and aromatic Rosemary Chicken and Spinach Pasta made with pasta, rosemary, baby spinach and chicken.
box (16 oz) cavatappi pasta
tablespoons olive oil
sprigs fresh rosemary
to 3 cups chopped cooked chicken
cups fresh baby spinach leaves
Salt and freshly ground pepper to taste
Cook and drain pasta as directed on package.
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.
Add cooked pasta and spinach; toss. Cook 2 to 3 minutes or until spinach begins to wilt. Season with salt and pepper.
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 PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.