Creamy Spinach & Chicken Pasta

If you like spinach ravioli, you’re going to love this recipe! It’s pretty much a deconstructed version of it.

It kind of happened by accident while I was testing out an Alfredo sauce and was going to add chicken and broccoli. I was 90% done with the sauce when I realized we were out of frozen broccoli (thanks COVID-19 haha) but I figured spinach would be just as tasty!

Creamy pasta dishes are about to become my favorite all-in-one meal. It’s a great way to add in veggies and stretch your protein!

The Stuff

  • 1 lb pasta
  • 1 teaspoon salt
  • 1-2 chicken breasts, cut into small chunks
  • 2, 12-oz cans of evaporated milk
  • 3 tablespoons of cornstarch
  • 1/2 cup of Parmesan cheese
  • 1, 10-oz block of frozen spinach (microwaved for 1 min) or 1 bag, fresh
  • Salt and pepper to taste

The Steps

  1. Cook the pasta according to package directions adding 1 teaspoon of salt to the water when boiling
  2. Remove from heat once al dente, strain and rinse with cold water (to prevent overcooking)
  3. While the water is boiling, cook chicken in a skillet over medium-high heat for 5-8 minutes. Remove from pan
  4. With the skillet removed from heat, mix cornstarch with a splash of evaporated milk till completely dissolved
  5. Add in the rest of the evaporated milk, stirring very throughly so cornstarch is well dispersed
  6. Heat sauce over medium-high heat stirring frequently (to keep from clumping) until thick and frothy
  7. Stir in cheese until melted and sauce is smooth
  8. Add in spinach and cook until heated through
  9. Add in chicken and salt and pepper to taste
  10. Return pasta to the pot, combine with sauce and serve

Did you make it? I’d love to see how it turned out! Tag @bitebetanutrition on instagram.

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Published by Chiara

I’m a rock climber and Registered Dietitian Nutritionist teaching fellow climbers to become the strongest and happiest versions of themselves by incorporating evidence-based fueling strategies and making peace with food.

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