Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
Whole Wheat Elbow Pasta and Chicken
Prep Time
20
minutes
Servings
4
Servings
Calories
283
kcal
Ingredients
4
oz.
whole wheat elbow macaroni
1
Tbsp./½ oz. extra virgin olive oil
¼
cup/1 oz. finely chopped garlic
2
Tbsp.
capers
1
28 oz. can whole tomatoes – no salt added
2
cups/4 oz. cooked chicken
diced
8
cups/8 oz. roughly chopped spinach
1
oz.
Grana Padano
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Drain and reserve.
Heat a large sauté pan over medium heat. Add the olive oil and garlic. Cook until aromatic (about 30 seconds).
Add the capers and tomatoes. Use a whisk or a large fork to break up the tomatoes. Heat to a simmer. Taste and adjust seasoning.
Stir in the spinach and chicken. Heat chicken through and allow the spinach to wilt (about 2 minutes).
Divide between 4 bowls. Grate Grana Padano over the pasta.
Recipe Notes
An exclusive SharethePasta.org recipe.