Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup pasta (penne or fusilli)
- 2 carrots, sliced
- 2 cups fresh spinach
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and sauté until fragrant.
- Add sliced carrots and cook for 5 minutes until slightly tender.
- Pour in chicken broth and bring to a boil. Add pasta and cook according to package instructions.
- Stir in shredded chicken and spinach, cook until spinach wilts.
- Reduce heat and stir in heavy cream. Season with salt and pepper.
- Simmer for 5 minutes to let flavors meld.
- Serve hot, garnished with fresh parsley.
Notes
- Use rotisserie chicken for quick prep.
- Adjust cream for desired richness.
- Replace spinach with kale or other greens for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg