Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound cooked chicken, shredded
- 1 carrot, julienned
- 2 cups fresh spinach
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 8 ounces pasta (penne or rotini)
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Cook pasta in boiling salted water until al dente, then drain and set aside.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
- Add shredded chicken and cook for 2-3 minutes.
- Pour in chicken broth and bring to a boil. Add julienned carrots and cook for 5 minutes.
- Reduce heat and stir in heavy cream, then add cooked pasta and fresh spinach. Simmer until spinach wilts.
- Season with salt and pepper. Serve hot, garnished with grated Parmesan cheese.
Notes
- You can use rotisserie chicken for quick prep.
- Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg