Italian Spinach and Chicken Skillet |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âThis is a flavorful entrée that is hearty enough to be a one-dish meal. My husband and my 2-year old both love it, even with the spinach mixed in!â Sarah Newman - Brooklyn Center, Minnesota Ingredients:
2 cups uncooked yolk-free whole wheat noodles |
2 cups sliced fresh mushrooms |
2 teaspoons olive oil |
1 garlic clove, minced |
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
3/4 cup spaghetti sauce |
2 cups cubed cooked chicken breast |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1/4 cup shredded parmesan cheese |
1-1/2 teaspoons italian seasoning |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, soup, spaghetti sauce, chicken, spinach, Parmesan cheese and Italian seasoning. Cook for 5-8 minutes or until heated through, stirring occasionally.
2. Drain noodles; toss with chicken mixture. Sprinkle with mozzarella cheese. Yield: 4 servings.
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