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Spicy Chicken Pasta

Yield 4 servings (serving size: about 1 3/4 cups)
You'll need only about 8 minutes of hands-on prep for this chicken recipe. Gather the remaining ingredients as the pasta cooks. If you have leftover chicken, use 1 1/2 cups in place of the honey-roasted chicken.

Ingredients

  • 1 (9-ounce) package fresh angel hair pasta
  • Cooking spray
  • 1 cup vertically sliced onion
  • 1 tablespoon dried basil
  • 1 1/2 teaspoons bottled minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1 cup half-and-half
  • 1/4 cup reduced-fat sour cream
  • 1 teaspoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (6-ounce) package honey-roasted chicken breast cuts (such as Louis Rich)
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 tablespoon grated fresh Parmesan cheese

Nutrition Information

  • calories 383
  • caloriesfromfat 29 %
  • fat 12.4 g
  • satfat 6.2 g
  • monofat 3.8 g
  • polyfat 1.2 g
  • protein 20.5 g
  • carbohydrate 46.1 g
  • fiber 6 g
  • cholesterol 108 mg
  • iron 5.3 mg
  • sodium 784 mg
  • calcium 253 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

  2. While pasta cooks, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes. Add basil, garlic, and crushed red pepper; sauté 1 minute. Combine half-and-half, sour cream, and flour, stirring with a whisk. Add reserved pasta cooking liquid and half-and-half mixture to pan; bring to a boil. Stir in salt, black pepper, chicken, and spinach; bring to a boil. Stir in pasta, and cook 1 for minute or until thoroughly heated. Sprinkle with cheese.