Recipe: 20-minute Italian Chicken Pasta

Another super fast, delicious dinner here for you guys!  (Do you see a common thread lately?!)  Hey – I’m a working mom too & I am always on the lookout for recipes like this one.  Micronutrient bursts from the spinach & tomatoes, with fiber from the whole wheat pasta and lean protein from the chicken – this dish has it all!


20-minute Italian Chicken Pasta

Yield: 6 servings


  • 16-oz box whole wheat pasta
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon onion powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 15-oz can fire-roasted diced tomatoes, drained
  • 2 cups chicken or vegetable broth
  • 1 rotisserie chicken, meat taken off bones in bite-size pieces
  • 5-6 ounce package fresh spinach
  • 3/4 cup milk
  • 3 tablespoons flour
  • Optional garnishes – fresh basil & grated Parmesan cheese
  1. Cook pasta according to package directions.
  2. In large skillet, over medium-high heat, heat olive oil, garlic and spices.  When garlic is lightly browned, add tomatoes and broth.  Bring to a boil and add chicken.
  3. In a separate small bowl, whisk together milk and flour to form a slurry, making sure there are no clumps.  Stir this into the chicken sauce and simmer until slightly thickened.  Add spinach and cook until wilted, stirring frequently
  4. Drain pasta.  Combine pasta and sauce.  Serve immediately with garnishes, as desired.


Author: drjennbowersnutrition

Dr. Bowers is a Registered Dietitian Nutritionist with 25 years of experience in clinical nutrition, education and health promotion. Her down-to-earth philosophy is "All foods can fit!"

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