Chicken Spinach Pasta - Michigan Country Lines Magazine
8 oz. rotini or penne pasta 10-oz. pkg. frozen spinach, rinsed and dried (fresh works fine too) 2 T. flour ¼ t. salt ¼ t. paprika (optional) 8 oz. boneless, ski
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.countrylines.com.
Ingredients
- 8 oz. rotini or penne pasta
- 10-oz. pkg. frozen spinach, rinsed and dried
- 2 T. flour
- ¼ t. salt
- ¼ t. paprika (optional)
- 8 oz. boneless, skinless chicken breasts, cut into thin strips
- 2 T. olive oil
- ½ c. Italian salad dressing (Kraft Zesty is our choice!)
- ½ c. chicken broth
- ½ c. finely chopped onion
- 2 T. lemon juice
- 2 T. dry sherry (can be omitted)
- ¼ c. shredded Parmesan cheese
- 1 c. chef style mozzarella cheese (or six-cheese Italian)
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