Mediterranean Chicken and Spinach Pasta

By Irene Fong and The Test Kitchen

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Mediterranean Chicken and Spinach PastaReserving some of the pasta cooking liquid to toss with the whole dish helps distribute the ingredients and loosen up the pasta without adding extra oil. Substitute whole wheat spaghettini for regular if desired.5 out of5based on2 ratings. 3 user reviews.

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Photography by Yvonne Duivenvoorden

Preparation time: 30 minutes
Total time : 35 minutes

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	589589 cal
pro	42 g42g pro
total fat	14 g14g total fat
sat. fat	5 g5g sat. fat
carb	70 g70g carb
dietary fibre	6 g6g dietary fibre
sugar	4 g4g sugar
chol	83 mg83mg chol
sodium	745 mg745mg sodium
potassium	839 mg839mg potassium
% RDI:	-
calcium	1616 calcium
iron	3838 iron
vit A	3333 vit A
vit C	88 vit C
folate	105105 folate

Reserving some of the pasta cooking liquid to toss with the whole dish helps distribute the ingredients and loosen up the pasta without adding extra oil. Substitute whole wheat spaghettini for regular if desired.

Ingredients

1 lb boneless skinless chicken breasts , thinly sliced1 1lb lbboneless skinless chicken breastboneless skinless chicken breasts, thinly sliced
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 tbsp olive oil 2 2tbsp tbspolive oil
1/2 small onion , thinly sliced1/2 1/2small onion, thinly sliced
3 cloves garlic , minced3 3cloves garlic, minced
8 oz cremini mushrooms , thinly sliced8 8oz ozcremini mushrooms, thinly sliced
1 tsp dried oregano 1 1tsp tspdried oregano
1/3 cup dry white wine 1/3 1/3cup cupdry white wine
1/3 cup sodium-reduced chicken broth 1/3 1/3cup cupsodium-reduced chicken broth
4 cups packed baby spinach 4 4cups cupspacked baby spinach
12 oz spaghettini 12 12oz ozspaghettini
1/2 cup crumbled feta cheese 1/2 1/2cup cupcrumbled feta cheese

Preparation

Sprinkle chicken with half each of the salt and pepper. In large nonstick skillet, heat 1 tbsp of the oil over medium-high heat; brown chicken, 4 minutes. Remove and keep warm.

Heat remaining oil in skillet over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic, mushrooms and oregano; cook until mushrooms are slightly softened, about 4 minutes.

Pour in wine and chicken broth, scraping up browned bits. Add chicken and remaining salt and pepper; simmer until chicken is no longer pink inside, about 5 minutes. Stir in spinach until wilted.

Meanwhile, in large pot of lightly salted boiling water, cook pasta until al dente, about 5 minutes. Drain and return to pot, reserving 1/3 cup of the cooking liquid. Add chicken mixture and reserved liquid; toss to combine. Serve topped with feta cheese.

Source : Canadian Living Magazine: March 2012