Name: Chicken and tomato cream pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/3 cup Kroger protein rotini pasta; 6 oz boneless skinless chicken breast, cut into bite-size pieces; 1 1/2 tbsp heavy whipping cream; 2/3 cup cherry tomatoes, halved; 1 oz fresh spinach; 1/4 tsp garlic powder; 1 tsp Italian seasoning; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp olive oil; 4 1/4 cups water

Nutrition

Per serving

462 calories

Protein: 46g; 38% of calories
Carbs: 36g; 30% of calories
Fat: 17g; 31% of calories

Instructions

Prep 20 min · Cook 10 min

Bring the water and a pinch of the salt to a boil in a large pot. Add the pasta and cook for 9 to 11 minutes until tender. Drain the pasta, reserving a small splash of the cooking water.
While the water boils, heat the olive oil in a 12-inch skillet over medium-high heat. Season the chicken with the garlic powder, Italian seasoning, and remaining salt and pepper. Add the chicken to the skillet and cook for 4 minutes, flip, and cook for 3 to 4 minutes more. Done when opaque in the center, 165°F.
Add the cherry tomatoes to the skillet with the chicken. Cook for 3 minutes until the tomatoes begin to soften and release their juices.
Lower the heat to medium-low. Stir in the heavy cream and the spinach. Cook for 2 minutes until the cream is hot and the spinach has wilted.
Add the cooked pasta and the reserved splash of cooking water to the skillet. Toss everything together for 1 minute until the sauce coats the rotini evenly.

Nutrition

Ingredients

Instructions

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