1/2 pound skinned, boned chicken breast, cut into bite-size pieces
2 teaspoons olive oil
1/2 cup chopped onion
1 large garlic clove, minced
1 cup low-salt chicken broth
1/8 teaspoon ground nutmeg
8 cups torn spinach
1 cup (4 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
1/4 cup chopped fresh basil
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
Combine flour, salt, and pepper in a bowl; add chicken, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, and garlic; sauté 4 minutes. Add broth and nutmeg; bring to a simmer. Cook over medium-low heat 3 minutes or until chicken is done.
Combine pasta, spinach, cheese, and basil in a large bowl; toss well. Add the chicken mixture, tossing gently.
We have loved this recipe for many years - kids and adults. I cut it out of the magazine "Cooking Light" years ago and lost it - so glad to find it on line:) We add a little more shredded swiss than it calls for, and it's one of those great left overs that tastes better the next day. We use the "Buitoni fresh" linguine and fresh baby spinach and it's great! This is my go to meal when I want to take a dinner to someone and they always ask for the recipe.
I cut this recipe by 1/4 (home alone) and found it easy, satisfying, and delicious. I did add a bit of crushed red pepper, next time might toast some pine nuts or sliced almonds. With some steamed green beans or a salad, you have a nice dinner.
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