Carrie’s Experimental Kitchen

Rotini with Chicken & Spinach

This pasta makes a great, quick dinner idea when you don’t have a lot of time to prepare a meal. I used leftover chicken and spinach that I had already cooked but you could also saute some uncooked chicken in a non stick pan. I just love the combination of spinach and mushrooms and the wine gave this dish a nice flavor. 

Rotini with Chicken & Spinach
1 lb. Rotini Pasta
8oz. Cooked Chicken, chopped
1/4 c. Red Onion, chopped
2 Cloves Garlic, chopped
2 c. Mushrooms, sliced
2 tbsp. Fresh Basil
1 tbsp. Extra Virgin Olive Oil
1 c. Frozen Chopped Spinach, defrosted
1 c. White Wine (I used Pinot Grigio)
4 oz. Pecorino Romano Cheese, grated

Cook pasta according to package directions. While the pasta is cooking, heat the oil in a large, non-stick frying pan. Add your onions, garlic and basil and saute for 2-3 minutes. Next, add in the cooked chicken, spinach and wine and mix together. Add in the cooked pasta and cheese and mix well. Serves 6. 



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