Chicken-and-Spinach Pasta With Sun-Dried Tomatoes

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4 servings (serving size: 1 1/2 cups)
January 2001
RECIPE BY Cooking Light

"When I created this recipe, I wanted a dish that would not only be healthy but also quick to prepare after working all day." --CL Reader

Ingredients

  • 1/4 cup oil-packed sun-dried tomato halves
  • 2 1/2 cups hot cooked farfalle (about 2 cups uncooked bow tie pasta)
  • 1 cup cubed roasted skinless, boneless chicken breast (about 1 breast)
  • 1/2 cup fat-free Caesar dressing
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1 (10-ounce) package frozen leaf spinach, thawed, drained, and squeezed dry

Nutritional Information

  • Calories 240
  • Caloriesfromfat 16%
  • Fat 4.2g
  • Satfat 1.7g
  • Monofat 1.4g
  • Polyfat 0.7g
  • Protein 16.5g
  • Carbohydrate 34.4g
  • Fiber 3.9g
  • Cholesterol 22mg
  • Iron 2.9mg
  • Sodium 660mg
  • Calcium 217mg

How to Make It

Step 1

Drain tomatoes in a colander over a bowl, reserving 1 tablespoon oil. Combine tomatoes, oil, pasta, and remaining ingredients in a bowl; toss well. Microwave at HIGH 2 minutes or until warm.

Step 2

Note: One 10-ounce bag of fresh spinach may be substituted for the frozen spinach, if desired.

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