Spinach Artichoke Chicken Chiocciole Pasta Bake

Chef's Pick

Spinach Artichoke Chicken Chiocciole Pasta Bake

  • 29 min.

  • 710 cal.

  • 2 serv.

  • No Heat

Ingredients
Instructions

Cook time: 29 minutes

Preheat oven to 425° + lightly oil small baking dish; boil a large pot of salted water, add ½ the box of pasta + cook 10-12 min or until al dente, then drain + return to pot

Meanwhile, heat 1 tbsp oil in skillet over med-high; add half the bag of broccoli, salt/pep + sauté 4-5 min until lightly browned; add 2 tbsp water, reduce heat, cover + steam 3-5 min more until tender; set aside

Heat lightly oiled skillet over med-high, pat chicken dry, add to pan in one layer + sear 2 min; flip + cook 2-3 min more until cooked through; season with salt/pep

Mix in chicken, broccoli + ½ cup sauce to pasta; transfer to baking dish + bake 12-15 min until hot

Nutrition

Servings: 2

Amount per serving

710

Calories

13g

Fat

100g

Carbs

9g

Fiber

50g

Protein

7g

Sugars

Calories per serving

710

Total Fat

13g

17

Saturated Fat

2g

8%

Trans Fat

0g

Cholesterol

100mg

34%

Sodium

270mg

12%

Total Carbohydrates

100g

37%

Dietary Fiber

9g

33%

Total Sugars

7g

Included 0g added sugars

0%

Protein

50g

Vitamin D

0%

Calcium

10%

Iron

15%

Potassium

30%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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