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.

Yield: 4 servings (serving size: about 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 383
  • Calories from fat: 29%
  • Fat: 12.4g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 20.5g
  • Carbohydrate: 46.1g
  • Fiber: 6g
  • Cholesterol: 108mg
  • Iron: 5.3mg
  • Sodium: 784mg
  • Calcium: 253mg

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

Preparation

  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.
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