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Chicken and Pasta Fresca

  • 4servings
  • 20minutes
  • 600calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, C, E, P
MineralsChromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 cups uncooked gemelli or rotini pasta (8 oz)

  2. 1 tablespoon olive oil

  3. 1 medium onion, chopped (1/2 cup)

  4. 1/2 cup balsamic vinaigrette dressing

  5. 2 large tomatoes, chopped (2 cups)

  6. 2 cups chopped deli rotisserie chicken (from 2 lb-chicken)

  7. 1 bag (6 oz) fresh baby spinach leaves

  8. 1/2 cup crumbled feta cheese (2 oz)

Instructions Jump to Ingredients ↑

  1. Cook and drain pasta as directed on package.

  2. Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil about 2 minutes, stirring frequently. Add dressing, tomatoes and chicken. Cook 2 to 3 minutes, stirring occasionally, until hot. Stir in spinach; cook 1 to 2 minutes or until spinach starts to wilt.

  3. In large serving bowl, toss pasta with chicken mixture. Top with cheese.

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