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Spinach and Grilled Chicken Penne

Spinach and Grilled Chicken Penne

Name: Spinach and Grilled Chicken Penne
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Ingredients: 1 tablespoon butter; 1 tablespoon salt, or more to taste; 1 tablespoon ground black pepper, or more to taste; 1 tablespoon garlic powder; 1 pound boneless skinless chicken breasts, cut into bite-size pieces; 1 (14.6 ounce) package penne pasta; 5 cups fresh spinach, or more to taste; 1 cup grated Parmesan cheese; 1 tablespoon red pepper flakes

Rating: 4 stars

6 Ratings
5 Reviews
3 Photos

Spinach and Grilled Chicken Penne Pasta.

By Regina

Gallery

Spinach and Grilled Chicken Penne Madison Rigtrup

Recipe Summary

prep:

15 mins

cook:

27 mins

total:

42 mins

Servings:

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 tablespoon butter
1 tablespoon salt, or more to taste
1 tablespoon ground black pepper, or more to taste
1 tablespoon garlic powder
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 (14.6 ounce) package penne pasta
5 cups fresh spinach, or more to taste
1 cup grated Parmesan cheese
1 tablespoon red pepper flakes

Directions

Step 1

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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Step 2

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).
Step 3

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.
Step 4

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.
Step 5

Mix pasta into spinach-chicken mixture; toss well.

Nutrition Facts

Per Serving:

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

Reviews (5)

Most helpful positive review

Beth

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. Read More

Helpful

(3)

Most helpful critical review

Christina

08/02/2017

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. Read More

Helpful

(4)

6 Ratings

5 star values: 3
4 star values: 1
3 star values: 1
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Beth

01/16/2018

Helpful

(3)

Christina

08/01/2017

Helpful

(4)

Beth

01/16/2018

Helpful

(3)

BriBaby

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. Read More

Helpful

(1)

boredchika

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. Read More

Danielle

08/28/2019

Added a cup of chicken broth as recommended by others. Also used a little bit more cheese Read More

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Nutritional Information

Spinach and Grilled Chicken Penne

Servings Per Recipe: 4
Calories: 630

% Daily Value *

total fat: 22 %

saturated fat:

cholesterol: 30 %

sodium: 87 %

potassium: 20 %

carbohydrates: 26 %

fiber: 22 %

sugar:

protein: 94 %

exchange other carbs:

vitamin a iu:

niacin equivalents:

vitamin b6:

vitamin c:

folate:

calcium:

iron:

magnesium:

thiamin:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.