Spicy Chicken and Pasta Stew

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 18%
  • Fat: 5.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.6g
  • Carbohydrate: 30.2g
  • Fiber: 2g
  • Cholesterol: 54mg
  • Iron: 0.0mg
  • Sodium: 689mg
  • Calcium: 0.0mg


  • 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


  1. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
  2. 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.
  3. Add pasta and spinach to saucepan. Cook 2 minutes or until spinach wilts, stirring occasionally. Ladle stew into individual bowls; sprinkle evenly with cheese.
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