Whole Wheat Elbow Pasta and Chicken
Try our whole wheat pasta and chicken recipe if you’re looking for an easy, healthy, and absolutely delicious family dinner. In a rush? No problem! It’s ready in 20 minutes.
Whole Wheat Elbow Pasta and Chicken
Prep Time 20 minutes
Servings 4 Servings
Calories 283 kcal
Ingredients
- 4 oz. whole wheat elbow macaroni
- 1 Tbsp./½ oz. extra virgin olive oil
- ¼ cup/1 oz. finely chopped garlic
- 2 Tbsp. capers
- 1 28 oz. can whole tomatoes – no salt added
- 2 cups/4 oz. cooked chicken diced
- 8 cups/8 oz. roughly chopped spinach
- 1 oz. Grana Padano
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Drain and reserve.
- Heat a large sauté pan over medium heat. Add the olive oil and garlic. Cook until aromatic (about 30 seconds).
- Add the capers and tomatoes. Use a whisk or a large fork to break up the tomatoes. Heat to a simmer. Taste and adjust seasoning.
- Stir in the spinach and chicken. Heat chicken through and allow the spinach to wilt (about 2 minutes).
- Divide between 4 bowls. Grate Grana Padano over the pasta.
Recipe Notes
An exclusive PastaFits.org recipe.
Nutrition Facts
Whole Wheat Elbow Pasta and Chicken
Amount Per Serving
Calories 283 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 374mg 16%
Total Carbohydrates 38g 13%
Dietary Fiber 8g 32%
Sugars 6g
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.
