Chicken-and-Spinach Pasta With Sun-Dried Tomatoes

recipe
"When I created this recipe, I wanted a dish that would not only be healthy but also quick to prepare after working all day." --CL Reader

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 240
Caloriesfromfat 16 %
Fat 4.2 g
Satfat 1.7 g
Monofat 1.4 g
Polyfat 0.7 g
Protein 16.5 g
Carbohydrate 34.4 g
Fiber 3.9 g
Cholesterol 22 mg
Iron 2.9 mg
Sodium 660 mg
Calcium 217 mg

Ingredients

1/4 cup oil-packed sun-dried tomato halves
2 1/2 cups hot cooked farfalle (about 2 cups uncooked bow tie pasta)
1 cup cubed roasted skinless, boneless chicken breast (about 1 breast)
1/2 cup fat-free Caesar dressing
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 (10-ounce) package frozen leaf spinach, thawed, drained, and squeezed dry

Preparation

Drain tomatoes in a colander over a bowl, reserving 1 tablespoon oil. Combine tomatoes, oil, pasta, and remaining ingredients in a bowl; toss well. Microwave at HIGH 2 minutes or until warm.

Note: One 10-ounce bag of fresh spinach may be substituted for the frozen spinach, if desired.

January 2001
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