Spinach Artichoke Chicken Linguine
1. Prepare linguine as label directs; drain, return to saucepot and cover.
2. Sprinkle chicken with salt and 1/2 teaspoon pepper. In large, nonstick skillet, heat oil over medium-high heat. Add chicken; cook 8 minutes or until internal temperature reaches 165°, stirring occasionally.
3. Add spinach, dip and milk; cook and stir 2 minutes or until spinach is wilted and sauce is slightly thickened. Add chicken mixture to saucepot with linguine; toss. Makes about 6 cups
- 19 g Total fat
- 4 g Saturated fat
- 60 mg Cholesterol
- 527 mg Sodium
- 49 g Carbohydrates
- 1 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 29 g Protein
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Nutritional Information
- 19 g Total fat
- 4 g Saturated fat
- 60 mg Cholesterol
- 527 mg Sodium
- 49 g Carbohydrates
- 1 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 29 g Protein
Directions
1. Prepare linguine as label directs; drain, return to saucepot and cover.
2. Sprinkle chicken with salt and 1/2 teaspoon pepper. In large, nonstick skillet, heat oil over medium-high heat. Add chicken; cook 8 minutes or until internal temperature reaches 165°, stirring occasionally.
3. Add spinach, dip and milk; cook and stir 2 minutes or until spinach is wilted and sauce is slightly thickened. Add chicken mixture to saucepot with linguine; toss. Makes about 6 cups