Chicken Rotini Toss
Sauteed chicken breasts and fresh vegetables in creamy sauce, served over rotini pasta
Prep Time 10 minutes
Cook Time 25 minutes
|1||Pound + 8 Ounce boneless skinless chicken breasts, cut into 1-inch pieces|
|1||can (28 oz ea) Hunt's® Crushed Tomatoes|
|1||medium onion, finely chopped (1 med = about 1 cup)|
|1||*serving Grated Parmesan cheese, optional|
|3||*serving PAM® Original No-Stick Cooking Spray|
|1||Pound dry rotini pasta, uncooked|
|1||can (10.75oz ea) condensed cream of chicken soup|
|6||Ounce fresh baby or regular spinach leaves|
- Cook pasta according to package directions; drain and keep warm.
- Spray large stockpot with cooking spray while pasta is cooking. Add chicken and onions; cook over medium heat 5 minutes, or until chicken chunks are no longer pink in centers, stirring frequently. Add tomatoes and soup; mix well. Cook until heated through, stirring occasionally.
- Drain pasta. Add to stockpot; mix well. Gently stir in spinach. Reduce heat to medium-low; cover stockpot with lid. Cook 3 minutes, or until spinach is wilted, stirring occasionally. Sprinkle with Parmesan cheese, if desired.
|Serving Size:||1-3/4 cups each|
|Total Fat||6 g|
|Saturated Fat||1.5 g|
|Vitamin A||2020 iu|
|Dietary Fiber||5.4 g|
|Vitamin C||8.7 mg|
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