Dinner

Leftover Chicken and Spinach Broccoli Rotini is for Dinner.

Leftover Chicken and Spinach Broccoli Rotini takes 5 minutes to prepare.

Leftover Chicken and Spinach Broccoli Rotini takes 20 minutes to cook.

Leftover Chicken and Spinach Broccoli Rotini makes 4 servings.

The ingredients for Leftover Chicken and Spinach Broccoli Rotini are:

Ingredients:

*beef stock, 2.5 cup (remove)
Spinach, fresh, 1.5 cup (remove)
Mann's Broccoli Cole Slaw, 3 oz (remove)
*sweet yellow onion, raw (1 medium onion), 1 serving (remove)
Chicken Breast (cooked), no skin, 1 breast, bone and skin removed (remove)
*Meijer Whole Wheat Rotini, 3 serving (remove)
Portabella Mushrooms, 100 grams (remove)
Garlic, 5 cloves (remove)

Here is how you make Leftover Chicken and Spinach Broccoli Rotini:

Boil pasta. In a large skillet, add beef stock, onion, spinach, broccoli slaw, portabella mushrooms, and garlic. Drain pasta. Add to skillet. Add salt and pepper to taste.Cut chicken breast up and stir into pasta and vegetables. Simmer until chicken is heated all the way through. Serving Size: 4 large servingsNumber of Servings: 4Recipe submitted by SparkPeople user MSCOSSET.

The nutritional information for Leftover Chicken and Spinach Broccoli Rotini is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 277.4

• Total Fat: 2.8 g
• Cholesterol: 36.6 mg
• Sodium: 48.9 mg
• Total Carbs: 38.4 g
• Dietary Fiber: 5.7 g
• Protein: 20.8 g

The dietary needs meet for Leftover Chicken and Spinach Broccoli Rotini is Low Fat