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.
1 (9-ounce) package fresh angel hair pasta
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)
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
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.
This is a decent recipe; however, I may have squeezed my spinach too dry, because it stayed together in clumps and was chewy, somewhat hay like. I said I would not make it again, the family thought it was good, except for the spinach. Maybe, I'll try it again with chopped artichoke hearts.