Use a rotisserie chicken in this quick one-pot dish to cut down on prep time.
1. Cook the pasta according to the package directions, adding the peas during the last minute of cooking. Reserve ½ cup of the cooking water. Drain the pasta and peas and reserve the pot.
2. Melt the butter in the pasta pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
3. Add the cream, chicken, spinach, and ½ teaspoon each salt and pepper to the pot and cook until the chicken is warmed through and the spinach is wilted, 2 to 3 minutes. Add the pasta and peas and toss to combine (add ¼ cup of the reserved cooking water if the pasta seems dry). Serve with the Parmesan.
Hands-On Time: 10m; Total Time: 20m
Instead of rotisserie chicken, you can use two 4- to 6-ounce boneless, skinless chicken breasts. Cook in oil in a skillet over medium heat until cooked through, 7 to 8 minutes per side. Shred with 2 forks and use as directed.
Nutritional Information
Calories 718; Fat 31g; Sat Fat 17g; Cholesterol 151mg; Sodium 424mg; Protein 36g; Carbohydrate 74g; Sugar 6g; Fiber 6g; Iron 5mg; Calcium 102mg
www.realsimple.com; December, 2012
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 626 | ||
Calories from Fat: 180 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 128.5mg | 40 % | |
Sodium 481.5mg | 17 % | |
Potassium 342.4mg | 9 % | |
Total Carbohydrate 70.3g | 21 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 65g | ||
Protein 40.6g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 626
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