Spinach and Artichoke Chicken Pasta
Ingredients
- 4 oz rotini pasta
- ½ lb boneless, skinless chicken breasts, cubed
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tsp olive oil
- 2 oz ⅓ less fat cream cheese, softened
- 1 cup spinach
- 1 clove garlic, minced
- 1 cup quartered artichoke hearts, drained
- ¼ cup shredded Parmesan cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, sprinkle chicken with salt and pepper. Cook chicken in hot oil in a skillet over medium-high heat 6 to 8 minutes or until chicken is browned and done.
- 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 between 2 bowls; top with Parmesan cheese .
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
551
|
551
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 42 | 42 |
| Carb (g) | 56 | 56 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 878 | 878 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
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