One-Pot Creamy Chicken Spaghetti (Cooking for 2)
Updated Nov 4, 2016
This comforting and craveable pasta dish makes perfect use of a single chicken breast and one pot, resulting in a super-easy dinner.
One-Pot Creamy Chicken Spaghetti (Cooking for 2)
- Prep Time 45 min
- Total 45 min
- Servings 2
- Ingredients 12
Ingredients
- 1 boneless skinless chicken breast, cut in 1-inch pieces
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon butter
- 1 cup thinly sliced white mushrooms
- 1/4 lb uncooked spaghetti, broken in half
- 2 cups Progresso™ chicken broth (from 32-oz carton)
- 1/4 cup heavy whipping cream
- 1 clove garlic, finely chopped
- 2 cups baby spinach leaves
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon fresh lemon juice
Make With
Progresso Broth
Instructions
-
Step1In small bowl, toss chicken, Italian seasoning and pepper flakes. In 4-quart saucepan, melt butter over medium-high heat. Add chicken; cook 2 minutes without moving, until browned on first side. Stir; add mushrooms, and cook 4 to 6 minutes longer, stirring frequently, until mushrooms soften.
-
Step2Add spaghetti, broth, whipping cream and garlic. Heat just to boiling over high heat. Reduce heat to medium; cook 12 to 16 minutes, stirring frequently, until pasta is cooked. Stir in spinach and Parmesan cheese. Remove from heat; let stand 1 minute. Stir in lemon juice.
Nutrition
590
Calories
25g
Total Fat
36g
Protein
55g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 590
- Calories from Fat
- 220
- Total Fat
- 25g
- 38%
- Saturated Fat
- 14g
- 70%
- Trans Fat
- 1g
- Cholesterol
- 115mg
- 39%
- Sodium
- 1150mg
- 48%
- Potassium
- 550mg
- 16%
- Total Carbohydrate
- 55g
- 18%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 4g
- Protein
- 36g
% Daily Value*:
- Vitamin A
- 70%
- 70%
- Vitamin C
- 8%
- 8%
- Calcium
- 25%
- 25%
- Iron
- 25%
- 25%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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