Reduced Fat Chicken Spinach Tomato Pasta Food

CREAMY GARLIC CHICKEN PASTA {WITH TOMATO & SPINACH}

Steps:

• Prep Pasta: Boil water in a large pot and cook pasta al dente according to package instructions.
• Season both sides of chicken breasts with salt garlic powder, Italian seasoning, paprika, and a generous pinch of salt and pepper.
• Heat olive oil in a large heavy duty pan over medium-high heat and cook chicken breasts 5 minutes per side or until cooked through. Remove from heat and set aside.
• To the same pan, add the butter and garlic and cook for 1 minute or until fragrant. Add the tomato and spinach and cook 2-3 minutes or until the tomato and spinach are soft and wilted.
• Reduce the heat and add the heavy cream and parmesan cheese. Whisk until fully incorporated and creamy. Add a pinch of salt and pepper to taste.
• Drain pasta and slice chicken into thin slices or cubes and return to the same pan. Stir to combine and serve!

TOMATO CHICKEN SPINACH PASTA

Steps:

• Boil a large, salted pot of water for your pasta and cook it al dente according to package instructions.
• Meanwhile, cut the chicken in half lengthwise so you've got 4 thinner pieces. Season both sides of each piece with the garlic powder and salt & pepper.
• Add the butter and olive oil to a skillet over medium-high heat. Let the pan heat up for a few minutes, then cook the chicken for about 5 minutes/side or until it's cooked through, then transfer the chicken to a plate.
• Add the garlic to the skillet and cook for 30 seconds.
• Add in the tomato paste, tomato sauce, cream, and Italian seasoning. Stir until it's nice and smooth. Reduce the heat to medium. Let the sauce cook for about 3-5 minutes (let it gently bubble and it will thicken up a bit).
• Meanwhile, cut the chicken up into strips.
• Season the sauce with some salt & pepper, then add in the chicken and spinach and let it warm through for a minute or two.
• If the sauce gets too thick, add in a splash of the hot pasta water prior to draining it. Drain the pasta and toss with the sauce (I add the pasta back to the pot it was cooked in and then pour the skillet contents into the pot). Serve immediately with parmesan cheese over top.

TOMATO SPINACH CHICKEN PASTA

Steps:

• Cook the pasta: Cook the pasta al dente, according to package instructions.
• Cook the chicken: In the meantime, add the sun-dried tomatoes, olive oil, chicken pieces, salt, pepper, red pepper flakes to a large skillet, and cook over medium heat for 5 minutes or until the chicken is no longer pink.
• Finish cooking: Add the chopped tomatoes, garlic, and spinach to the skillet and cook for another 3 minutes or until the spinach wilts a little.
• Combine pasta and sauce: Add the drained pasta to the skillet along with ½ cup of the Parmesan cheese and toss everything together well.
• Finish and serve: Drizzle some good olive oil over the pasta and sprinkle with remaining Parmesan cheese. Serve immediately.

REDUCED-FAT CHICKEN, SPINACH & TOMATO PASTA

Steps:

• Cook pasta according to package directions. Drain and store to the side. Spray with hot water before serving, if needed, to loosen pasta.
• Add 2-3 Tbsp of chicken broth to heated pan, add onion, mushrooms, garlic and nutmeg. Saute on mid high heat until onion is soft and mushrooms cooked, add more broth if needed to prevent sticking.
• When onions and mushrooms are cooked, add chicken and remainder of chicken broth, cook until broth is almost completely reduced, leaving barely enough liquid to allow spinach to steam.
• Add chopped tomatos to the top of chicken mixture, then layer the chopped spinach, cover and cook until spinach is steamed.
• Add the cheeses & stir, then remove from heat.
• Add the sour cream and mix well.
• Salt and Pepper to taste.
• Pour over cooked Pasta and serve immediately.