Creamy Spinach & Chicken Pasta

Servings: 4

In need of comfort food? This is the recipe for you! Not only will the decadent, alfredo-like sauce lift your spirits, the spinach and whole-wheat pasta are both rich in fiber to keep you full and satisfied. With some broccoli added for crunch and roasted red peppers for depth, this dish will soon become a part of your weekly repertoire.

INGREDIENTS

1 pound chicken breast, sliced into cutlets
2 teaspoon salt, divided
1 teaspoon ground black pepper, divided
2 tablespoons extra-virgin olive oil, divided
1 onion, diced
1 cup broccoli florets
12 ounces roasted red peppers, finely diced
4 garlic cloves, minced
2½ cups chicken stock
7 ounces cream cheese
2 cups fresh baby spinach
2 cups whole-wheat pasta

INSTRUCTIONS

1. Season the chicken breast generously with salt and pepper.
2. Heat 1 tablespoon of the olive oil in a non-stick skillet over medium-high heat.
3. Add the chicken and cook for 5–8 minutes, until browned on all sides. Transfer the chicken to a plate and cover with aluminum foil to keep warm.
4. Add the remaining 1 tablespoon of olive oil and the onions to the skillet and cook for 4–5 minutes, until the onions become translucent.
5. Stir in the broccoli, roasted red peppers, garlic, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper and cook for 2 minutes, until tender.
6. Add the chicken stock and cream cheese and stir until smooth. Cook, stirring occasionally, for 7 minutes, until the sauce has reduced.
7. Stir in the spinach and cook for 2 minutes, until the spinach wilts. 
8. Return the chicken breast to the skillet and cook for 2 minutes, until the chicken is heated through.
9. Divide the cooked pasta among four bowls. Top each portion with the chicken and creamy sauce. Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • per one serving •

Calories 484
Total Fat 22 g 34%
Saturated Fat 8 g 59%
Polyunsaturated Fat 7.1 g —
Monounsaturated Fat 2.6 g —
Trans Fat 0.003 g —
Cholesterol 123 mg 41%
Sodium 2530 mg 78%
Total Carbohydrates 33 g 11%
Dietary Fiber 2 g 8%
Total Sugars 5 g 4%
Protein 36 g 72%
Vitamin A 523 mcg 51%
Vitamin C 43 mcg 54%
Vitamin D — 0%
Potassium 862 mg 25%
Calcium 135 mg 14%
Iron 2.7 mg 15%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here