Whole Wheat Pasta w/ Roasted Chicken, Spinach, & Mushrooms


  • 1 Tbsp extra virgin olive oil
  • 6 oz roasted chicken breast, cut into ¼” thick strips
  • ½ pound button mushrooms, quartered
  • 1 red Bell pepper, thinly sliced
  • 1 carrot, peeled and julienned
  • 1 ¼ cups homemade or store-bought reduced sodium chicken broth
  • 1 tsp sea salt
  • ¾ tsp dried ground sage
  • ¼ tsp ground black pepper
  • 4 cups fresh spinach, washed and stems removed
  • 1 large onion – about 12 ounces, roasted, peeled and diced
  • 8 oz whole-wheat linguine pasta


  1. Cook pasta according to package directions and set aside.

  2. While pasta is cooking, warm olive oil in a large non-stick skillet over medium heat. Add button mushrooms and carrots to the skillet and cook, stirring frequently, for about 3 minutes. Add Bell pepper and roasted onion and cook an additional 3 minutes. Stir in chicken broth, salt, sage and pepper.

  3. Bring mushroom sauce to a boil. Add fresh spinach, reserved pasta and the chicken. Reduce to a simmer, cover and cook until spinach has wilted and pasta is warmed through, about 3 – 4 minutes. Transfer to a large serving bowl.

NOTE: To roast the onion – wrap the entire onion in foil and bake in a 350º oven until soft and caramelized juices run from the foil wrap.

Makes 4 servings

Calories per serving: 365

Fat per serving 9 (21%)

Source: YourNutritionConnections.com

Prepared by Michael Noble, September 22, 2004