Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup small pasta shells
- 2 large carrots, sliced
- 2 cups fresh spinach leaves
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add minced garlic and sauté until fragrant.
- Pour in chicken broth and bring to a boil.
- Add carrots and pasta; cook until tender, about 8-10 minutes.
- Stir in shredded chicken and spinach; cook until spinach wilts.
- Reduce heat; stir in heavy cream and Parmesan cheese.
- Simmer for 5 minutes, season with salt and pepper, and serve hot.
Notes
- You can substitute cooked turkey or chicken thighs for shredded chicken.
- Use gluten-free pasta for a gluten-free version.
- Add a dash of hot sauce for extra spice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 380 Kcal
- Sugar: 7g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 105mg