Chicken-and-Spinach Pasta With Sun-Dried Tomatoes

"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

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Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 16%
  • Fat: 4.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 16.5g
  • Carbohydrate: 34.4g
  • Fiber: 3.9g
  • Cholesterol: 22mg
  • Iron: 2.9mg
  • Sodium: 660mg
  • Calcium: 217mg


  • 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


  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.
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