Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken Use pre-cooked for convenience.
- 8 oz pasta (penne or fettuccine)
- 1 cup heavy cream For a creamier texture.
- 1/2 cup freshly grated Parmesan cheese Plus extra for garnish.
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth To keep it lower in sodium.
- 2 cups fresh spinach Can substitute with other greens.
- to taste Salt and pepper
- 1 tbsp olive oil For sautéing garlic.
Method
Preparation
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic for about one minute until fragrant.
Cooking
- Add heavy cream and chicken broth to the skillet; stir well and let simmer for about five minutes until slightly thickened.
- Stir in shredded chicken and fresh spinach; cook until spinach wilts, about two minutes.
- Combine cooked pasta with the sauce, tossing until evenly coated. Season with salt and pepper as needed.
Serving
- Serve warm, garnished with freshly grated Parmesan cheese.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 2g
Notes
For added flavor, consider including herbs like basil or oregano. To make the dish even creamier, add extra heavy cream or a little cream cheese. To store leftovers, keep in an airtight container in the refrigerator for 3 to 4 days.
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