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Italian Spinach and Chicken Skillet

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Ingredients

  • 2 * 2 cups uncooked yolk-free whole wheat noodles
  • 2 * 2 cups sliced fresh mushrooms
  • 2 * 2 teaspoons olive oil
  • 1 * 1 garlic clove, minced
  • 1 * 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 3/4 * 3/4 cup spaghetti sauce
  • 2 * 2 cups cubed cooked chicken breast
  • 1 * 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 * 1/4 cup shredded Parmesan cheese
  • 1-1/2 * 1-1/2 teaspoons Italian seasoning
  • 1/2 * 1/2 cup shredded part-skim mozzarella cheese

Details

Servings 4

Preparation

Step 1


* Cook noodles according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; saute 30 seconds longer. Stir in the tomatoes, soup, spaghetti sauce, chicken, spinach, Parmesan cheese and Italian seasoning. Cook for 5-8 minutes or until heated through, stirring occasionally.
* Drain noodles; toss with chicken mixture. Sprinkle with mozzarella cheese. Yield: 4 servings.


Nutrition Facts: 1-1/2 cups equals 389 calories, 12 g fat (4 g saturated fat), 73 mg cholesterol, 821 mg sodium, 38 g carbohydrate, 7 g fiber, 35 g protein.

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