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Rosemary Chicken and Spinach Pasta

  • Prep 25 min
  • Total 25 min
  • Servings 4

It's 25 minutes to delicious with our tempting and aromatic Rosemary Chicken and Spinach Pasta made with pasta, rosemary, baby spinach and chicken. MORE + LESS -

Inspired Taste Inspired Taste
May 17, 2012

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

Hide Images
  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe

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