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Easy Spinach and Chicken Pasta

Source: dinnertonight.tamu.edu

Course: Main Course

Yield: 8



  • 8 ounces whole wheat penne pasta
  • 1 tablepsoon olive oil
  • 1 pound boneless (skinless chicken breast cooked and cubed)
  • 14 teaspoon Italian seasoning
  • 1 28 ounce jar low-sodium spaghetti sauce
  • 1 14 ounce can unsalted petite diced tomatoes (drained)
  • 3 ounces fat-free cream cheese or low-fat
  • 2 cups fresh baby spinach
  • 1 cup reduced fat, (shredded mozzarella cheese)
  • 14 cup shredded Parmesan cheese


  1. Cook pasta according to package directions and drain. Pour into a greased 9x13 baking dish.
  2. Heat oil in a large skillet over medium-high heat. Add chicken, Italian seasoning, half of the spaghetti sauce and the drained tomatoes. Let simmer 2-3 minutes.
  3. Cut cream cheese into small chunks. Add to chicken and tomato sauce mixture.
  4. Simmer until cream cheese is melted. Stir in spinach. Cook another 2-3 minutes, until the spinach is slightly wilted.
  5. Pour chicken and tomato sauce mixture over pasta, mix well. Top with one cup of the shredded mozzarella. Top with the remaining spaghetti sauce, remaining mozzarella, and shredded parmesan cheese.
  6. Bake, uncovered for 20 minutes, or until bubbly.

Amount Per Serving (8)

  • Calories: 220
  • Protein: 23
  • Sugar: 8
  • Carbohydrate: 20
  • Fat: 6
  • Cholesterol: 50
  • Sodium: 280
  • Fiber: 1
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