Italian Spinach and Chicken Skillet - Healthy Cooking Magazine
2 cups uncooked yolk-free whole wheat noodles
2 cups sliced fresh mushrooms
2 teaspoons olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3/4 cup spaghetti sauce
2 cups cubed cooked chicken breast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded Parmesan cheese
1-1/2 teaspoons Italian seasoning
1/2 cup shredded part-skim mozzarella cheese
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.
2 cups sliced fresh mushrooms
2 teaspoons olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3/4 cup spaghetti sauce
2 cups cubed cooked chicken breast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded Parmesan cheese
1-1/2 teaspoons Italian seasoning
1/2 cup shredded part-skim mozzarella cheese
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.
My notes: You could use just about any noodles in this recipe. A certain grown man in my house doesn't like mushrooms, so we skipped those. You could use regular or no-salt diced tomatoes, as well as reduced fat or regular cream of chicken soup. If you don't have Italian seasoning, just use oregano.
Pesto Chicken Pasta - Quick Cooking Magazine
1 package (16 ounces) cellentani or spiral pasta
2 cups cubed cooked rotisserie chicken
1 cup chopped fresh tomatoes
1 container (7 ounces) prepared pesto
1/4 cup pine nuts, toasted
Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute chicken and tomatoes for 2 minutes. Stir in pesto; heat through. Drain pasta; toss with chicken mixture. Sprinkle with pine nuts. Yield: 6 servings
My notes: Any pasta would work great here. Toast pine nuts in a dry saute pan for a few minutes until they're golden.
4 comments:
Wow! These look great! My kids would actually eat both. I am so excited to give these a try. They would probably make good left overs and kill another night of cooking!
: )
Kari let us know when you try these out and we'll come by at dinner time!
I make the chicken pesto pasta in the crockpot...cooking times vary depending on if you use thawed or frozen chicken breast.
Throw chicken in crockpot
Dump can of prepared pesto
Dump can of diced tomatoes (I use the ones with garlic/onion seasonings)
Pour this over egg noodles.
My new thing is to top it with french fried onions! Deeeeeelish:)
made the italian chicken skillet tonight-it was yummy. I added a big baby food carrots jar to it, as well as red pepper flakes.
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