5 Ratings
  • 5 star values: 2
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1

Spinach and Grilled Chicken Penne Pasta.

Regina
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Spread butter, 1 tablespoon salt, 1 tablespoon pepper, and garlic powder over chicken breasts on a plate or cutting board.

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  • Grill the chicken breasts until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Pour penne into a colander to drain.

  • Place the penne, chicken breasts, spinach, 1/2 cup Parmesan cheese, and red pepper flakes in the pot. Cook and stir over low heat until the spinach is wilted but still green, about 7 minutes. Season with the remaining 1/2 cup Parmesan cheese, salt, and pepper.

  • Mix pasta into spinach-chicken mixture; toss well.

Nutrition Facts

630 calories; 14.3 g total fat; 90 mg cholesterol; 2163 mg sodium. 80.4 g carbohydrates; 46.8 g protein; Full Nutrition


Reviews (4)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/11/2018
Christina's suggestion to add chicken broth made all the difference. I followed the recipe and added chicken broth to the pot at the end when mixing. Really good. Be sure to add the red pepper; that gives this dish great flavor without being too spicy.
(1)

Most helpful critical review

Rating: 2 stars
02/11/2019
I didn't grill my chicken and I omitted the red pepper flakes but, otherwise, I made this recipe exactly as it said. Honestly, it's not written well and it does need some changes. I knew the amount of pepper was going to be too much (you can't really say that you said "to taste" because the variance shouldn't so drastic) but I used that much anyway. It overpowered pretty much every other flavour in the dish. I ate the food half an hour ago and my mouth is still tingling from how much pepper was in there. Most recipes have a ratio of 4:1 for salt and pepper. So the amount of pepper in this one should have been 1/4 tsp. That would have been much better. In addition, the ingredients say that the chicken should be cut but it should only say that if you cut it before you cook it or if your ingredients say that the chicken should be grilled and you omit that step from the instructions. I might consider making this recipe again but I'd drastically reduce the pepper so that I might be able to taste any of the other flavours.
5 Ratings
  • 5 star values: 2
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
Rating: 4 stars
01/16/2018
This recipe definitely needed some tweaking. I added more butter saved some of the liquid from the cooked pasta and boiled it with a bouillon cube before adding the rest of the ingredients. When it was finished it was good but I changed the recipe quite a bit.
(3)
Rating: 3 stars
08/01/2017
Hmmm this one was tough to rate because while we like all the ingredients the proportions of the spices combined with no 'sauce' was off for us. I ended up using less of all the spices and just used them to taste passing more crushed pepper flakes at the table for whoever wanted it. After mixing everything together it was beyond dry so I added in a can of chicken broth and heated the whole thing through...The family LOVED it! I have to Thank the submitter for the idea which became a new family favorite but IMO it needs some tweaks.
(2)
Rating: 5 stars
10/11/2018
Christina's suggestion to add chicken broth made all the difference. I followed the recipe and added chicken broth to the pot at the end when mixing. Really good. Be sure to add the red pepper; that gives this dish great flavor without being too spicy.
(1)
Rating: 2 stars
02/11/2019
I didn't grill my chicken and I omitted the red pepper flakes but, otherwise, I made this recipe exactly as it said. Honestly, it's not written well and it does need some changes. I knew the amount of pepper was going to be too much (you can't really say that you said "to taste" because the variance shouldn't so drastic) but I used that much anyway. It overpowered pretty much every other flavour in the dish. I ate the food half an hour ago and my mouth is still tingling from how much pepper was in there. Most recipes have a ratio of 4:1 for salt and pepper. So the amount of pepper in this one should have been 1/4 tsp. That would have been much better. In addition, the ingredients say that the chicken should be cut but it should only say that if you cut it before you cook it or if your ingredients say that the chicken should be grilled and you omit that step from the instructions. I might consider making this recipe again but I'd drastically reduce the pepper so that I might be able to taste any of the other flavours.