"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Creamy Chicken and Spinach Pasta Recipe

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This recipe for Creamy Chicken and Spinach Pasta, by , is from The Iott Family Low Carb Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Iott
Added: Sunday, July 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. Canola oil
1 1/2 c. fresh mushroom slices
1 medium onion, chopped
2 medium garlic cloves, minced
1 tbsp. white all purpose flour
1 c. fat free milk
1/2 c. fat free reduced sodium chicken broth
3/4 lb. boneless skinless chicken breasts, cubed
10 oz. frozen chopped spinach, thawed and
squeezed dry
4 c. low-carb pasta, small (penne, shells, etc.),
COOKED

shredded OR grated parmesan cheese

Directions:
Directions:
1. Heat oil in a large nonstick pan.
2. Add the mushrooms, onions, and garlic. Cook until soft, about 6 mins.
3. Add the flour and stirring constantly, cook until brown, about 1 min.
4. Slowly add in the milk and broth. Keep stirring and cook until it boils and thickens, about 3 mins.
5. Add the chicken and spinach. Bring to a boil again.
6. Lower heat and cover. Simmer until the chicken is cooked, about 7 mins. Stir as needed.
7. Sprinkle cheese on chicken in the pan. Let it melt.
8. Put pasta into a medium bowl and add the chicken mixture. Mix.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 Minutes
Personal Notes:
Personal Notes:
Carbs 11.8 grams Protein: 29.1 grams Fat: 3.8 grams Calories: 212.3

 

 

 

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