Spicy Chicken and Pasta Stew

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 288
Caloriesfromfat 18 %
Fat 5.7 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.6 g
Carbohydrate 30.2 g
Fiber 2 g
Cholesterol 54 mg
Iron 0.0 mg
Sodium 689 mg
Calcium 0.0 mg


4 ounces bow tie or penne pasta, uncooked
2 teaspoons olive oil
3/4 pound skinned, boned chicken breast halves
2 teaspoons minced garlic (about 4 cloves)
1 (16-ounce) can no-salt-added chicken broth
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
1/2 teaspoon dried crushed red pepper
2 cups tightly packed torn fresh spinach leaves
1/4 cup grated Parmesan cheese


Cook pasta according to package directions, omitting salt and fat; drain and set aside.

While pasta cooks, heat oil in a large saucepan over medium-high heat until hot. Meanwhile, cut chicken into 1-inch pieces. Add chicken and garlic to skillet; cook 5 minutes or until chicken is done, stirring occasionally. Add broth, tomatoes, and crushed pepper; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes.

Add pasta and spinach to saucepan. Cook 2 minutes or until spinach wilts, stirring occasionally. Ladle stew into individual bowls; sprinkle evenly with cheese.