{cheesy whole wheat pasta with chicken and spinach}

by Cait on January 4, 2013

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There are few things in life I love more than carbs and cheese.

Especially when the carbs are whole wheat and the cheese is reduced fat making it healthy, filling and delicious.

Those of you that follow me on Pinterest know that I have a never-ending list of things pinned to the board “Recipes to Try” and this was one of those very recipes.

I knew the moment I saw this on Bitchin’ Camero that I absolutely had to try it.

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What is there not to like about this recipe?

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Cheesy Whole Wheat Pasta with Chicken and Spinach (from Bitchin Camero)

Makes about 8 servings


  • 1 lb. pasta (I used whole wheat rigatoni)
4 boneless, skinless chicken breasts (about 2 lbs.), diced into 2 inch pieces
1/4 cup canola oil
  • 8 cloves garlic, minced
  • 1 tsp. salt
5 cups fresh spinach, chopped
  • 1/4 cup white wine
  • 2 cups reduced fat mozzarella cheese
  • Preheat the oven to 350°.
  • Set a large pot of water to boil.
  • Once it comes to a rolling boil, salt it and cook the pasta until just al dente. Drain.
  • While the pasta is cooking, set a large skillet over medium heat.Once it’s hot, heat the olive oil then add the chicken. Brown the chicken on all sides – about 10 minutes.
  • Add the garlic and simmer with the chicken until it’s fragrant and begins to turn golden – about 3 minutes.
  • Add the salt, spinach and white wine and cook for an additional 3-5 minutes or until spinach has wilted.
  • Toss all the contents together and layer in mozzarella cheese, making sure to save the majority of it for a generous layer on top.
  • Cover and bake for 25 minutes or until cheese is bubbling and slightly brown.

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