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Chicken-and-Spinach Pasta With Sun-Dried Tomatoes

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

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

Nutrition 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

How to Make It

  1. 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.

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