Thursday, February 18, 2010

Chicken, Spinach & Mushroom Garlic Pasta

In case you haven't had enough of spinach and mushrooms - or if you're like me and had leftovers from the quesadillas - then here's another recipe for you.
It tastes completely different, I promise.

2 cups pasta - any shape
1 - 2 cups chicken, cooked and cubed
1/2 cup spinach, drained
1 cup mushrooms, fresh or canned
1/2 cup sun dried tomatoes
3 Tbsp butter
2 Tbsp garlic powder*

*(Alternative: or you could use freshly minced garlic and butter to sauteed the mushrooms)

Cook pasta according to package directions.

Meanwhile, saute your clean, sliced mushrooms. If using canned, skip this step.

If you're starting with uncooked chicken, then cook it however you'd like - I had some leftover baked chicken, so that's what I used. Once cooked, cube it.

Drain your pasta and add all ingredients: butter, garlic powder, mushrooms, spinach, sun dried tomatoes and chicken. Stir to incorporate. And that's it.

Depending on your tastes, you may want to add some salt and pepper.


  1. I'm sitting here at work starving to no end, and you wanna show me this!
    It looks sooo good and I think we'll be having it this week.


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