chicken and spinach with pasta

chicken and spinach pasta

prep time: 30 minutes
cook time: 20 minutes
ready in: 50 minutes

makes: 4 servings, 10 ounces each


  • 4 oz. gluten-free pasta, uncooked
  • 5 oz. frozen chopped spinach, thawed and drained
  • 1 teaspoon vegetable oil
  • 1/2 large onion, chopped
  • 2 cloves garlic, minced
  • 8 oz. boneless, skinless chicken breast, chopped
  • 1/2 can whole tomatoes (20 oz.), undrained, coarsely chopped
  • 2 Tablespoons tomato paste
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon hot red pepper flakes, crushed
  • 1/4 cup Parmesan cheese, grated

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Cook pasta according to package directions and drain. Place spinach on paper towel and squeeze until barely moist.
  2. Add oil to a large non-stick skillet and place over medium heat until hot. Add onion and garlic and sauté until tender.
  3. Add chicken and cook until it loses its pink color, stirring constantly. Stir in tomatoes, tomato paste, basil, oregano and crushed red pepper flakes. Bring to a boil and then reduce heat. Simmer 5 minutes, uncovered, stirring occasionally.
  4. Combine pasta, spinach and chicken in a bowl. Stir well. Spoon into 13 x 9-inch baking dish coated with cooking spray. Sprinkle top with parmesan cheese. Bake at 350°F for 20 minutes.
  5. *If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free

per serving: 240 calories, 5g fat, 1g saturated fat, 35mg cholesterol, 330mg sodium, 30g carbohydrate, 4g fiber, 19g protein