15-minute cheesy spinach & chicken pasta
Usually I have whole-wheat pasta on hand but these days my pre-baby pantry supplies are dwindling so I only had regular. Delicious but not as nutritious. Also, we use half or three-quarters of a box for our family of 5 (including 3 small kids) and always have leftovers but use as much as you need and adjust the rest of the ingredients as you need to. It’s very flexible.
- Cook Time: 15 mins
- Total Time: 15 mins
- Yield: 6 1x
- Category: Dinner
- Cuisine: Italian
Ingredients
Scale
- 1/2–3/4 box farfalle (bow tie) pasta
- 1/2 cup white wine
- 1/2 cup Greek yogurt
- 1/2 cup shredded mozzarella or Parmesan cheese
- 1 cup frozen organic chopped spinach
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3–4 boneless chicken breasts, cooked and diced (about 1 1/2 cups)
- 1 teaspoon salt
- 1/4 cup fresh basil chiffonade
- 1 cup pasta cooking water, reserved
- *Optional: juice of 1 lemon, extra Parmesan cheese
Instructions
- Boil pasta according to instructions — minus 2 minutes. Drain pasta in colander.
- Using the pasta pot combine wine, yogurt, cheese, spinach, salt and pepper. Heat for 1-2 minutes to reduce wine and melt cheese. Add pasta to pot plus chicken and basil then stir, adding reserved pasta water as needed.
- Optional: add freshly squeezed lemon or extra Parmesan cheese on top.
Find it online: https://foodlets.com/2014/06/20/15-minute-spinach-chicken-pasta/