Creamy Chicken and Spinach Pasta

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  • 3/4 pound(s) gemelli, penne or other short pasta
  • 1 cup(s) frozen peas
  • 1 tablespoon(s) unsalted butter
  • 2 clove(s) garlic chopped
  • 1 cup(s) heavy cream
  • 2 cup(s) rotisserie chicken shredded
  • 5 ounce(s) baby spinach (6 cups)


  1. 1. Cook the pasta according to the package directions, adding the peas during the last minute of cooking. Reserve 1/2 cup of the cooking water. Drain the pasta and peas and reserve the pot.
  2. 2. Melt the butter in the pasta pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  3. 3. Add the cream, chicken, spinach and 1/2 teaspoon each salt and pepper to the pot and cook until the chicken is warmed through and the spinach is wilted, 2 to 3 minutes. Add the pasta and peas and toss to combine. (add 1/4 cup of the reserved cooking water if the pasta seems dry.) Serve with grated parmesan.
November 2012

This recipe is a personal recipe added by Suzmoss and has not been tested or endorsed by MyRecipes.

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