Whole Wheat Elbow Pasta and Chicken

20 Minutes or less, 30 Minutes or less, 45 Minutes or less, 60 Minutes or less, 90 Minutes or less, Cheese, Classics, Dinner, Easy Clean-up, Easy Prep, Heart healthy / DASH diet, Kid-friendly, Lunch, Make-ahead, Mediterranean, Packable, Parties / Feed a crowd, Poultry, Recipes, Short

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.

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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.