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Monday, July 4, 2011

Italian Spinach and Chicken Skillet

***Forgive me, the photos were deleted... 


  • 2 cups uncooked yolk-free whole wheat noodles
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 3/4 cup spaghetti sauce
  • 2 cups cubed cooked chicken breast
  • 1/2 bag of fresh spinach diced (refer to Light Summer Pasta for preparing)
  • 1/4 cup shredded Parmesan cheese
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 cup shredded part-skim mozzarella cheese

Directions: Cook noodles according to package directions. Meanwhile, in a large skillet mix together the garlic, tomatoes, soup, spaghetti sauce, chicken, spinach, Parmesan cheese and Italian seasoning. Cook for 5-8 minutes or until heated through, stirring occasionally.

Drain noodles; toss with chicken mixture. Sprinkle with mozzarella cheese. 

***Next time I will try adding mushrooms and or onions! 

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