Spicy Chicken Pasta

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.


4 servings (serving size: about 1 3/4 cups)

Recipe from

Cooking Light

Nutritional 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


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


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

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.

Elaine Magee, M.P.H., R.D.,

Cooking Light

April 2004
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