Warm Chicken & Spinach Pasta Salad
This delightful Warm Chicken & Spinach Pasta Salad is a flavorful fusion of tender chicken, al dente pasta, and vibrant vegetables. Inspired by an unexpected twist on a classic spinach salad, this dish comes together quickly, creating a comforting meal perfect for any night of the week. With the addition of sautéed onions, bell peppers, and artichoke hearts, this salad bursts with flavor. Tossed in a zesty homemade dressing and topped with freshly grated Parmesan, it’s a crowd-pleaser even for those who may not love raw greens. Serve it warm for an inviting dinner choice that’s both healthy and satisfying. Plus, feel free to customize it with black olives or your favorite extras!
6
Servings
300
Calories
20
Ingredients
Ingredients
Chicken breasts
4 (Cooked according to Low Fat Italian Dressing Chicken recipe and sliced)
Egg noodles
2 cups (Cooked in boiling water until done, drained)
Red onion
1 cup (Thinly sliced)
Red bell pepper
1/2 (Sliced)
Green bell pepper
1/2 (Sliced)
Mushrooms
4 (Sliced)
Roma tomato
1 (Diced)
Artichoke hearts
16 ounces (Drained)
Baby spinach
4 cups (Fresh)
Parmesan cheese
2 tablespoons (Grated)
Olive oil
1/4 cup (For dressing and sautéing)
Balsamic vinegar
1/4 cup (For dressing)
Water
2 teaspoons (For dressing)
Dried basil
1 teaspoon (For dressing)
Dried parsley
1 teaspoon (For dressing)
Dried oregano
1 teaspoon (For dressing)
Sea salt
1 teaspoon (For seasoning)
Sugar
1 teaspoon (For dressing)
Black pepper
1/2 teaspoon (For seasoning)
Garlic
2 teaspoons (Minced)
Instructions
1
Preheat your grill or barbecue for the chicken according to the directions for Low Fat Italian Dressing Chicken. Once ready, cook the chicken breasts until they reach an internal temperature of 165°F. Remove from heat, slice them, and set aside.
2
In a large pot, bring water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
3
In a medium bowl, mix the olive oil, balsamic vinegar, water, basil, parsley, oregano, sea salt, sugar, black pepper, and minced garlic to create the dressing. Set this aside; you can prepare it in advance for convenience.
4
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the sliced onions and bell peppers, sautéing for about 2 minutes until they begin to soften.
5
Next, add the sliced mushrooms to the skillet and continue cooking for another 2 minutes until all vegetables are tender.
6
Pour in the prepared dressing along with the diced roma tomatoes and drained artichoke hearts. Stir and heat through for about 1 minute.
7
Now, add the baby spinach to the skillet, stirring constantly for 1 minute until the spinach is wilted but still vibrant.
8
Lastly, gently fold in the sliced chicken and cooked egg noodles, tossing everything together until well mixed and heated through.
9
Serve warm, sprinkled with freshly grated Parmesan cheese on top, and enjoy your delicious salad!
Nutrition Information
13g
Fat
28g
Carbs
13g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Warm Chicken & Spinach Pasta Salad?
It is a flavorful fusion of tender chicken, egg noodles, and vibrant vegetables tossed in a zesty homemade balsamic dressing.
How many servings does this recipe provide?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
What type of pasta is best for this salad?
The recipe specifically calls for 2 cups of egg noodles cooked until al dente.
What is the recommended internal temperature for the chicken?
The chicken should reach an internal temperature of 165°F.
How much protein is in each serving?
Each serving contains 13g of protein.
Can the dressing be prepared in advance?
Yes, you can mix the olive oil, balsamic vinegar, water, and herbs in advance for convenience.
What kind of vinegar is used in the dressing?
The recipe uses 1/4 cup of balsamic vinegar.
How long should I sauté the onions and peppers?
Sauté the sliced onions and bell peppers for about 2 minutes until they start to soften.
When do I add the mushrooms to the skillet?
Add the sliced mushrooms after the onions and peppers have softened, and cook for another 2 minutes.
How do I prepare the baby spinach?
Add 4 cups of fresh baby spinach to the skillet at the end and stir for 1 minute until wilted.
What type of tomatoes are used in this recipe?
The recipe uses one diced Roma tomato.
Are the artichoke hearts used in this recipe?
Yes, 16 ounces of drained artichoke hearts are included.
What kind of cheese is recommended for topping?
Freshly grated Parmesan cheese is used as a topping.
Can I add other ingredients like olives?
Yes, you can customize the salad with black olives or your favorite extras.
What is the fat content per serving?
There are 13g of fat per serving.
How many grams of carbohydrates are in a serving?
There are 28g of carbohydrates per serving.
Is there fiber in this pasta salad?
Yes, each serving provides 2g of fiber.
What dried herbs are needed for the dressing?
You will need dried basil, dried parsley, and dried oregano.
How much garlic is required?
The recipe calls for 2 teaspoons of minced garlic.
Is sugar included in the dressing?
Yes, 1 teaspoon of sugar is added to balance the dressing.
What type of onion is recommended?
One cup of thinly sliced red onion is used.
How much olive oil do I need?
A total of 1/4 cup of olive oil is used for both the dressing and sautéing.
Is this a quick meal to prepare?
Yes, it is designed as a quick meal that is perfect for any night of the week.
Should this salad be served warm?
Yes, serving it warm makes it an inviting and comforting dinner choice.
How many total ingredients are in this recipe?
There are 20 ingredients listed for this recipe.
What colors of bell peppers are used?
The recipe uses both red and green bell peppers.
How is the chicken prepared?
The chicken breasts are grilled, then sliced before being folded into the salad.
Is this recipe suitable for those who dislike raw greens?
Yes, because the spinach is wilted and mixed with warm ingredients, it is a crowd-pleaser even for those who avoid raw greens.
What is the best way to combine the ingredients?
Gently fold the sliced chicken and cooked noodles into the vegetable and dressing mixture until well mixed.