Low Sodium Creamy Chicken and Spinach Pasta
Elevate your weeknight dinner routine with this Low Sodium Creamy Chicken and Spinach Pasta, a healthier take on a classic comfort dish. Packed with tender strips of chicken breast, al dente pasta, and vibrant baby spinach, this recipe delivers a rich and satisfying flavor without the excessive sodium. The creamy sauce, made from unsalted chicken broth, heavy cream, and a touch of nutmeg, is perfectly balanced with Italian herbs and low sodium Parmesan cheese for a guilt-free indulgence. It's quick to prepare, taking just 40 minutes from start to finish, and offers a wholesome, hearty meal that serves up to four. Serve this dish piping hot and enjoy a meal that is not only delicious but also mindful of heart health. Perfect for family dinners or casual gatherings, this low sodium pasta recipe is a must-try for anyone seeking easy yet flavorful cooking!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- 1 cup unsalted chicken broth
- 1 cup heavy cream
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon dried Italian herbs
- 5 cups baby spinach leaves
- 0.5 cup low sodium Parmesan cheese, grated
- 12 ounces pasta of choice (penne or fettuccine)
- 0.25 teaspoon ground nutmeg
Instructions
Begin by cooking the pasta according to package instructions in a large pot of boiling water, omitting any salt. Once cooked to al dente, reserve 1/2 cup of pasta water and drain the rest. Set the cooked pasta aside.
While the pasta is cooking, slice the chicken breasts into thin strips.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once heated, add the chicken strips and cook until golden brown on both sides and cooked through, about 7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil, followed by the minced garlic and chopped onion. Sauté until the onions become translucent, about 5 minutes.
Pour in the unsalted chicken broth and scrape up any bits from the bottom of the skillet. Let it simmer for 2 minutes.
Reduce heat to low and stir in the heavy cream, black pepper, and Italian herbs. Allow the mixture to simmer gently, stirring occasionally, until it starts to thicken, about 3-5 minutes.
Add the baby spinach, stirring until the leaves wilt.
Return the cooked chicken to the skillet and combine with the sauce. Mix in the low sodium Parmesan cheese and ground nutmeg, stirring until melted and incorporated into the sauce.
Add the cooked pasta to the skillet, tossing everything together to coat the pasta evenly with the creamy sauce. If the sauce is too thick, gradually add some reserved pasta water until desired consistency is reached.
Taste and adjust seasoning if necessary. Serve immediately, optionally garnished with additional low sodium Parmesan cheese and fresh basil.
Nutrition Facts
Calories |
2954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 10.6 g | ||
| Protein | 209.6 g | 419% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1556 mg | 120% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2312 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
