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Chicken with Pasta and Spinach
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|8 oz rotini or penne pasta|
|1 package (10 oz) fresh spinach|
|2 tablespoons flour|
|1/4 teaspoon salt|
|1/4 teaspoon paprika|
|8 oz boneless, skinless chicken breast halves, cut into 2-inch strips|
|2 tablespoons olive oil|
|1/2 cup Italian salad dressing|
|1/2 cup chicken broth|
|1/2 cup finely chopped onion|
|2 tablespoons dry sherry|
|1/4 cup (1 oz.) Sargento Shredded Parmesan Cheese|
|1 cup (4 oz.) Sargento Shredded Mozzarella - traditional cut, divided|
- Cook pasta according to package directions. When pasta is done, stir spinach into pot with pasta and cook 1 minute. Drain pasta and spinach together; set aside.
- Combine flour, salt and paprika in plastic or paper bag. Add chicken strips; shake bag to coat evenly. Heat oil in large skillet over medium heat; add chicken strips, reserving any flour mixture in bag. Cook chicken 4 minutes or until no longer pink. Add dressing, broth, onion, lemon juice, sherry and remaining reserved flour mixture; cook and stir over medium heat 5 minutes or until hot and bubbly.
- Add drained pasta mixture to skillet; toss well and heat through. Remove from heat; stir in Parmesan cheese and 1/2 cup Mozzarella cheese. Transfer to serving plates; top with remaining Mozzarella cheese.
- Recipe and photo Courtesy of Sargento ® - April 2021
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