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Creamy Chicken Pasta with Spinach and Peas

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 20 min
  • $$
Gatheredtable
adapted fromReal Simple

Ingredients

  • 2 cloves garlic, finely chopped
  • 1/2 pound penne
  • 1 cup frozen peas
  • 1 tablespoon unsalted butter
  • 1 cup cream
  • 2 cups shredded rotisserie chicken (about 1 small rotisserie chicken)
  • 5 ounces baby spinach
  • sea salt and freshly ground black pepper, to taste
  • 1/2 cup parmesan cheese, for serving

Directions

Prep: 1. Boil water for pasta. 2. Chop garlic. 3. Shred chicken. Make: 1. Cook pasta according to package directions and add peas during the last minute of cooking. 2. Reserve 1/2 cup of pasta water, then drain the pasta and peas in a colander. 3. Return the pot to the stove and melt butter over medium heat. 4. Add garlic and cook until fragrant, about 30 seconds. Add cream, chicken and spinach; cook until spinach wilts, adding a little of reserved pasta water if it seems dry. 5. Add pasta and peas, season with salt and pepper and toss to combine. Serve with grated parmesan cheese.

Notes

Try adding some crushed red pepper flakes for an extra kick.

Goes great with these recipes

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Arugula, Fennel and Orange Salad
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Dinner Rolls
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Avocado Kale Salad
Basic Broccoli

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