SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Whole Grain Rotini with Tomato, Feta, and Spinach

Makes: 4 servings Yield: 2 cups each
Start to Finish 25 mins
Whole Grain Rotini with Tomato, Feta, and Spinach
Ingredients
  • 8  ounces  dried whole grain rotini pasta
  • 1  tablespoon  olive oil
  • 1/2  cup  chopped red onion (1 medium)
  • 2  cloves garlic, minced
  • 2  cups  grape tomatoes, halved
  • 3  cups  firmly packed fresh baby spinach
  • 1/4  cup  torn fresh basil leaves
  • 6  ounces  shredded cooked chicken breast
  • 1/2  cup  crumbled feta cheese (2 ounces)
Directions

1. Cook pasta according to package directions, omitting salt; drain. Return pasta to pan; cover and keep warm.

2. Meanwhile, in a large skillet heat oil over medium-high heat. Add onion; cook for 2 to 3 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute. Add tomatoes; cook and stir about 2 minutes or until heated through. Add spinach and basil; cook and stir for 1 to 2 minutes more or just until spinach is wilted.

3. Add tomato mixture to pasta; toss gently to combine. Transfer mixture to a warm serving platter. Top with chicken and cheese.

Nutrition Facts (Whole Grain Rotini with Tomato, Feta, and Spinach)
  • Servings Per Recipe 4,
  • cal. (kcal) 387,
  • Fat, total (g) 11,
  • chol. (mg) 53,
  • sat. fat (g) 4,
  • carb. (g) 49,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 8,
  • sugar (g) 6,
  • pro. (g) 25,
  • vit. A (IU) 3644,
  • vit. C (mg) 27,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 109,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 279,
  • Potassium (mg) 377,
  • calcium (mg) 162,
  • iron (mg) 4,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe