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Creamy Chicken And Spinach


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  • 1 teaspoon canola oil
  • 2 cups sliced mushrooms
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon all-purpose flour
  • 1 cup skim milk
  • 1/2 cup low-sodium chicken broth
  • 3/4 pound boneless skinless chicken breasts cubed
  • 1 package frozen chopped spinach - (10 oz) thawed, squeezed dry
  • 1/4 teaspoon freshly-ground black pepper
  • 4 cups hot cooked medium pasta shells
  • 2 tablespoons grated Parmesan cheese


Servings 4


Step 1

In a large nonstick skillet, heat the oil. Add the mushrooms, onion and garlic; cook, stirring as needed, until softened, 5 to 6 minutes.

Add the flour and cook, stirring constantly, until the flour is lightly browned, about 1 minute. Gradually stir in the milk and broth; cook, stirring constantly, until the mixture boils and thickens, 2 to 3 minutes. Stir in the chicken, spinach and pepper; return to a boil, stirring as needed. Reduce the heat and simmer, covered, stirring as needed, until the chicken is cooked, 6 to 8 minutes.

Place the pasta in a serving bowl; add the chicken mixture and toss to combine. Serve, sprinkled with the cheese.

This recipe yields 4 servings.

Per Serving: 231 Calories, 3 g Total Fat, 1 g Saturated Fat, 35 mg Cholesterol, 135 mg Sodium, 29 g Total Carbohydrate, 3 g Dietary Fiber, 21 g Protein, 145 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milk.

Points Per Serving: 4.

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