Spinach and Artichoke Chicken Pasta
Ingredients
- 1 (12-oz) pkg rotini pasta
- 1½ lb boneless, skinless chicken breasts, cubed
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 1 (8-oz) block ⅓ less fat cream cheese, softened
- 1 (5-oz) pkg spinach
- 3 cloves garlic, minced
- 1 (14-oz) can quartered artichoke hearts, drained
- ¾ cup shredded Parmesan cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, sprinkle chicken with salt and pepper. Cook chicken, in 2 batches, in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until chicken is browned and done.
- Return all chicken to skillet. Add cream cheese, spinach, and garlic; cook, stirring occasionally, 5 to 8 minutes or until cheese melts and spinach wilts.
- Remove from heat. Fold in artichokes and pasta. Divide among 6 bowls; top with Parmesan cheese .
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
578
|
578
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 42 | 42 |
| Carb (g) | 53 | 53 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 713 | 713 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
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