In a large dutch oven add uncooked pasta, chicken stock, and salt together. Bring to a boil. Reduce heat to low and allow to simmer, string occasionally to keep pasta from sticking together. Simmer, while stirring occasionally for about 15-20 minutes or until the stock has almost been absorbed completely and the pasta is tender. Remove from heat.
Add to the pot the yellow mustard, cheddar, cream cheese, sour cream until it is all incorporated. Once the cheese is melted, and everything is smooth, add in milk 1/4 cup at a time.
Add in the fresh spinach and allow to sit for about 5 minutes before serving. Serve with fresh chopped cherry tomatoes on top.
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|Serving Size: 1 (1390g)|
|Recipe Makes: 4|
|Calories from Fat: 1942 (65%)|
|Amt Per Serving||% DV|
|Total Fat 215.7g||288 %|
|Saturated Fat 71.7g||358 %|
|Monounsaturated Fat 85g|
|Polyunsanturated Fat 40.7g|
|Cholesterol 1017.9mg||313 %|
|Sodium 1373.5mg||47 %|
|Potassium 2603.1mg||69 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 4.5g|
|Protein 246g||351 %|
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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: 3005
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