chicken spinach pasta

Sep 21, 2011 by

while away from the blog, i discovered another site (huge time consumer) called pinterest.  don’t get me wrong, i LOVE pinterest and all of the ideas that it gives me, but it is very addictive.  i’m getting better with it, but for a while, it was pin pin pin pin pin pin pin pin. fellow pinners, you can relate.  🙂  if you’re reading this blog and are a fellow pinner, you can follow my pins here:

any hootenanny, this recipe was inspired by a pin from pinterest.  it’s very rich, but has lots of flavors going on.  the original recipe called for marscapone cheese, but i had a coupon for philadelphia italian cheese and herb cooking creme.  it was very good in this recipe.  next time, i may stick with the plain ol original flavor, and let the flavors from the ingredients really come through.  also, make half as much and serve it with a light salad or veggie dish.  it’s still very flavorful and i highly recommend it!


  • zest and juice of 1 lemon
  • 1 pkg philadelphia cooking creme, original flavor
  • pepper, to taste
  • 1 lb. boneless, skinless chicken tenderloins
  • 1 1/2 tbsp evoo
  • 2 cloves of garlic, peeled and minced
  • salt and pepper, to taste
  • 1/3 c chopped sun-dried tomatoes
  • 1 9 oz. bag baby spinach
  • 1/2 package pasta (i used rigatoni, but you can use shells or whatever you’ve got around)
  • grated parmesan cheese, to top
  1. in a medium bowl, combine the zest, lemon juice, cooking creme and pepper.  whisk to combine.
  2. bring a large pot of water to boil.  while waiting, heat the oil in a large skillet and cook the chicken until it is cooked through.  add garlic and cook another minute or two.  season with salt and pepper.
  3. cook the pasta, draining 1-2 minutes before the directions allow.  reserve 1/2 c of the pasta water.
  4. add the chicken, creme mixture, sun dried tomatoes and spinach.  add 1/4 c of the water and toss ingredients together until the spinach has wilted and everything is hot.  add additional water, if needed.
  5. serve immediately and top with grated parmesan.

Related Posts

Share This

Leave a Reply

Your email address will not be published. Required fields are marked *