Wilted Spinach Chicken Fettuccine

Enjoy this delicious pasta with spinach and chicken in it that’s ready in just 30 minutes – perfect for a dinner.

  • prep time 25 min
  • total time 30 min
  • ingredients 11
  • servings 8

Ingredients

16
oz. uncooked fettuccine
3
tablespoons olive oil
1
lb. boneless, skinless chicken breast halves, cut into thin strips
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
3
tablespoons finely chopped shallots or 1/2 cup chopped onion
1
to 2 teaspoons finely chopped fresh marjoram or basil
1/4
teaspoon salt
1/8
teaspoon pepper
3
cups torn fresh spinach leaves
3
Italian plum tomatoes, chopped (3/4 cup)
Tomato slices and fresh marjoram, if desired
  • 1 In large saucepan or Dutch oven, cook fettuccine to desired doneness as directed on package.
  • 2 Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook and stir until no longer pink. Add mushrooms, shallots and 1 to 2 teaspoons marjoram; cook until thoroughly heated. Stir in salt and pepper.
  • 3 Drain fettuccine; return to saucepan. Stir in spinach and hot chicken mixture. Cook over low heat until thoroughly heated, stirring occasionally. Stir in chopped tomatoes. Spoon onto large serving platter. Garnish with tomato slices and fresh marjoram.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    350
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    130mg
    130%;
    Total Carbohydrate
    44g
    44%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    22g
    22%
    ;
    % Daily Value*:
    Vitamin A
    40%;
    Vitamin C
    15%;
    Calcium
    4%;
    Iron
    25%;
    Exchanges:
    2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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