Chicken Spinach and Mushroom Pasta Recipe

Spinach and mushrooms are a great combination! Add chicken and pasta for a complete meal in one dish.

24Bite Recipe: Chicken Spinach and Mushroom Pasta by Christian Guzman

I know it may sound strange but Christian absolutely loves spinach and mushrooms! He’s loved spinach since he was little which is fairly amazing since he’s always been such a picky eater.

Christian prefers a one-dish meal. It’s just so easy to grab a bowl and a spoon when you’re a busy teenager!

24Bite Recipe: Chicken Spinach and Mushroom Pasta

I had purchased this spinach to make some pesto but I forgot to get basil. Next time!

You will only be using a small amount of the chicken broth. If you can’t find another use for it right away, you will want to consider freezing it for later. I like to freeze it in ice cube trays and, once frozen, put in a freezer bag for storage.

Add a cube or three to water for making Spanish rice or pop in a cube when making green beans for extra flavor.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

Christian minced four large cloves of garlic. This is a really handy tool for mincing garlic. It’s easy to use and does a great job. I suggest rinsing it out immediately after use so it’s not difficult to clean.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

We used olive oil to cook the onions and garlic. Use a different oil, if you like. Ghee would give it a nice flavor too.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

I always use baby portobello mushrooms but feel free to substitute your favorite.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

The chicken should be about bite-sized.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

Don’t worry about the spinach leaves looking like they’re going to fall out or take over the entire pan. In just a few minutes, they’re going to reduce in size.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

Milk is added as a final step since you don’t want to overcook it. It could scorch or burn. It’s better to add it at the end and bring it to heat and then finish up.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

Now, it’s time to mix it all together! If you have used a big enough skillet, you can mix it all in the same skillet. My skillet wasn’t quite big enough for the pasta to be mixed, so we used a mixing bowl.

24Bite Recipe: Chicken Spinach and Mushroom Pasta
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5 from 1 vote

Chicken Spinach and Mushroom Pasta

Spinach and mushrooms are a great combination! Add chicken and pasta for a complete meal in one dish.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Chicken, Mushroom, Pasta, Spinach
Servings: 4 people
Calories: 640kcal

Ingredients

  • 8 Ounces Rotini pasta
  • 2 Tablespoons olive oil
  • 4 Large garlic cloves minced
  • 1 Medium onion chopped
  • 1 Cup mushrooms chopped
  • 1/2 Teaspoon ground pepper
  • 1/2 Teaspoon salt
  • 1 Pound chicken breast meat
  • 1/4 Cup chicken broth or stock
  • 3 Ounces baby spinach
  • 1/4 Cup milk whole
  • 1-1/2 Cup Parmesan cheese shredded

Instructions

  • Begin boiling water to prepare pasta according to package instructions.
  • Pour oil in skillet and swirl to coat.
  • Add onions and garlic to pan and heat on medium high until slightly tender. Add mushrooms, salt and pepper. Cook about 3-4 minutes. While cooking, cut chicken breast meat into 1″ pieces.
  • Add chicken and continue cooking until chicken is only slightly pink (about 5-6 minutes more).
  • Don’t forget to check the water for the pasta!
  • Add chicken stock and lower heat. Simmer for about 10 minutes.
  • Add baby spinach and cover. Continue to simmer (covered) about 5 minutes.
  • Stir in milk and bring to boil. Remove from heat.
  • Pour chicken mixture into large bowl. Drain pasta and add to bowl. Reserving 1/2 cup Parmesan cheese, add only 1 cup of Parmesan cheese to bowl and toss together.
  • Use remaining Parmesan cheese to garnish each plated serving.

Nutrition

Calories: 640kcal

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24Bite Recipe: Chicken Spinach and Mushroom Pasta by Christian Guzman
24Bite Recipe: Chicken Spinach and Mushroom Pasta

Salmon Pasta Salad Recipe

24Bite Recipe: Salmon Pasta Salad Recipe by Christian Guzman

The summer is the perfect time for a refreshing pasta salad. Try it with salmon for added low fat protein.

24Bite Recipe: Salmon Pasta Salad Recipe by Christian Guzman

I love salmon! For years, my mom has made me fish tacos with salmon and I just love it!

For this recipe you will only need about 5 ounces of salmon. I can always find the foil packets of salmon and tuna in the cupboard so I decided to make a refreshing pasta salad today.

You can, of course, use any salmon you have. Leftover grilled salmon would be incredible. You can even use tuna or crab, if you want.

24Bite Recipe: Salmon Pasta Salad Recipe by Christian Guzman

When mom makes this, she makes the vegetables a lot smaller with an ulu. With the ulu, you can get much smaller dice while being safe and easy.



24Bite Recipe: Salmon Pasta Salad Recipe by Christian Guzman
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5 from 1 vote

Salmon Pasta Salad Recipe

The summer is the perfect time for a refreshing pasta salad. Try it with salmon for added low fat protein.
Cook Time35 mins
Total Time35 mins
Course: Brunch, Main Course, Salad, Side Dish
Cuisine: American
Keyword: Pasta, Salad, Salmon
Servings: 4 servings
Calories: 326kcal

Ingredients

  • 8 ounces Rotini Pasta
  • 5 ounces Salmon, cooked and chilled or canned
  • 2 Celery Stalks
  • 1 Medium Bell Pepper (or 6 mini bell peppers)
  • 1/2 cup Light Mayonnaise
  • 2 tablespoons Apple Cider Vinegar

Instructions

  • Cook pasta according to package instructions, drain and set aside to cool. If you like, stir in a tablespoon or two of olive oil to keep it from sticking. (Olive oil not included in calorie count.)
  • Drain and flake salmon, as necessary.
  • Finely chop celery and bell pepper.
  • Place pasta, salmon and vegetables in medium mixing bowl. Add mayonnaise and vinegar. Toss to coat. Serve chilled. 4 servings.

Nutrition

Calories: 326kcal

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24Bite Recipe: Salmon Pasta Salad Recipe by Christian Guzman
24Bite Recipe: Cooking with Christian Guzman

Chicken Portobello and Grape Tomato Pasta Recipe

A delicious meal that’s quick and easy, perfect to toss together for a home cooked meal after working all day.

24Bite Recipe: Chicken Portobello and Grape Tomato Pasta Recipe by Christian Guzman

Quick and Easy Preparation

This is one of those recipes that you can throw together very easily. My mom is a pro at pulling things out of the refrigerator and combining them into a one bowl meal.

This is an example of one of those times when we needed to use up some vegetables in the refrigerator before farmer’s market day.

One Bowl Meal

Use any other vegetables you like. We’ve used artichoke hearts, black olives, green olives. Really, you can use just about anything and this is a great way to use up the abundance of grape tomatoes in your own garden. I don’t know about you, but they grow so easily around here!

24Bite Recipe: Chicken Portobello and Grape Tomato Pasta Recipe by Christian Guzman

Garnish with cracked red pepper and shredded parmesan cheese. Instead of adding regular salt and pepper, maybe you would like to try one of the many finishing salts available.



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5 from 1 vote

Chicken Portobello and Grape Tomato Pasta

A delicious meal that's quick and easy, perfect to toss together for a home cooked meal after working all day.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Chicken, Mushroom, Pasta, Tomato
Servings: 4 servings
Calories: 569kcal

Ingredients

  • 8 ounces linguine prepared according to directions on package
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breast cut into bite size pieces
  • 8 ounces baby portobello mushrooms sliced
  • 1 medium onion chopped
  • 1 pint grape tomatoes cut in half
  • 3 tablespoons butter
  • salt and pepper as desired

Instructions

  • Begin heating water to prepare linguine according to instructions on package.
  • In deep dish skillet, in olive oil, cook chicken about 8 minutes.
  • Add onions and mushrooms. Cook until tender, about 7 minutes.
  • Add halved tomatoes and continue cooking about 4-6 more minutes.
  • Drain pasta and add to skillet. Stir in butter and stir until fully melted and combined.
  • Add salt and pepper as desired. Garnish with crushed red pepper and shredded cheese, if desired. Serves 4.

Notes

If you prefer this with vegetables only, omit the chicken which reduces the calories to 382 per serving.

Nutrition

Calories: 569kcal

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24Bite Recipe: Chicken Portobello and Grape Tomato Pasta Recipe by Christian Guzman
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Creamy Baked Spaghetti Recipe

When we were trying to figure out what to make for dinner, my mom happened to remember a baked spaghetti she had a family get together in Illinois many years ago. We decided to go ahead and try making something similar with the ground beef we had thawed in the refrigerator.

24Bite Recipe: Creamy Baked Spaghetti Recipe by Christian Guzman

As it turns out, this really tasted like a lasagna except you didn’t have all the layering. Once everything was cooked and ready, I just threw it in a bowl to mix it altogether and then put it in the pan to bake in the oven a bit.

24Bite Recipe: Creamy Baked Spaghetti Recipe by Christian Guzman

It turned out delicious! Going back for seconds now!

My recipe calls for one-pound of ground beef because we freeze our bulk ground beef into one-pound packages.

When I make this again, I may try to divide the recipe by using half the ground beef in this and save the other half for, oh, I don’t know. How about pizza?!

24Bite Recipe: Creamy Baked Spaghetti Recipe by Christian Guzman
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5 from 1 vote

Creamy Baked Spaghetti Recipe

Try a creamy sauce instead of a typical red sauce for this easy comfort food pasta.
Prep Time20 mins
Cook Time30 mins
Cooling Time15 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: Cheddar Cheese, Cream Cheese, Ground Beef, Mozzarella Cheese, Spaghetti
Servings: 15 servings
Calories: 370kcal

Equipment

  • 11 x 17" pan (4.8 qt.)

Ingredients

  • 16 ounce Spaghetti prepared according to package directions
  • 1 pound Ground Beef 80/20
  • 1 medium Onion chopped
  • 4 Cloves Garlic minced
  • 1 14.5 ounce Can Red Gold Petite Diced Tomatoes with Green Chilies or other petite diced tomatoes
  • 1/2 cup Chicken Stock or broth
  • 8 ounces Cream Cheese cut into 10 even pieces
  • 1/2 cup Heavy Cream
  • 1 1/2 cup Mozzarella Cheese shredded
  • 1 1/2 cup Cheddar Cheese shredded
  • 2 large Eggs beaten
  • 1 teaspoon Oregano ground
  • 1 teaspoon Black Pepper ground
  • Cooking Spray
  • 2 Green Onions (optional) chopped

Instructions

  • Prepare Spaghetti according to package directions to lowest suggested time. Do not overcook. Drain and set aside.
  • In skillet, on medium high heat, crumble ground beef and cook until no longer pink. Drain, retaining 1 tablespoon fat.
  • Add onion and garlic into the same pan as the retained fat of the ground beef and cook until onion is tender. Set aside.
  • Preheat oven to 350°.
  • In small saucepan, on medium heat, combine tomatoes, cream cheese and chicken stock. Cook until a little bubbly and cheese is completely melted. Remove from heat and stir in cream. Set aside.
  • In large mixing bowl, combine cooked spaghetti, meat mixture, ONE CUP of each of cheddar and mozzarella cheeses (the remaining 1/2 cup of each will be for the top), eggs, oregano and pepper. Add tomato mixture and stir to coat.
  • Spray 11 x 17" pan (4.8 qt.) with cooking spray.
  • Pour in spaghetti mixture and smooth with the back of a spoon or spatula.
  • Sprinkle on remaining cheddar and mozzarella.
  • Cover and bake for 20 minutes. Remove cover and bake for another 10 minutes.
  • For best results, allow to cool 15 minutes before cutting. Cut into 15 equal pieces. Serve garnished with green onion.

Nutrition

Calories: 370kcal

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24Bite Recipe: Creamy Baked Spaghetti Recipe by Christian Guzman
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Prosciutto and Portobello Mushrooms Pasta Recipe

A delightful combination of Prosciutto ham and mushrooms makes this dish incredibly tasty and you’ll be going back for more.

24Bite Recipe: Prosciutto and Portobello Mushrooms Pasta Recipe by Christian Guzman

I previously made an incredible Prosciutto Provolone Pizza with half the package of Prosciutto. My grandmother had asked me about the Prosciutto and yes, it’s supposed to be eaten “raw” when sliced thin. It’s cured and it’s supposed to be that way. I wanted to try it fried up as well, so this recipe was born.

24Bite Recipe: Prosciutto and Portobello Mushrooms Pasta Recipe by Christian Guzman

Here is the Prosciutto, just cooked, draining on a paper towel. I had a few nibbles and it’s delicious!

24Bite Recipe: Prosciutto and Portobello Mushrooms Pasta Recipe by Christian Guzman

My recipe calls for green onions because we had some green onions that needed to be used. I’m sure it would be fine with regular onions or scallions. It’s up to you.

24Bite Recipe: Prosciutto and Portobello Mushrooms Pasta Recipe by Christian Guzman

I took a photo of everything simmering down. How do food bloggers take photos when there’s all this steam, I wonder?

24Bite Recipe: Prosciutto and Portobello Mushrooms Pasta Recipe by Christian Guzman

I took this off the heat right before adding the final ingredients of cream and butter so I could get a proper photo.

This is really an incredible dish and I love it! I shared some with my grandmother and she loved it as well. It’s a hit! Enjoy!

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5 from 1 vote

Prosciutto and Portobello Mushrooms Pasta

A delightful combination of Prosciutto ham and mushrooms makes this dish incredibly tasty and you'll be going back for more.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Mushroom, Pasta, Prosciutto
Servings: 4 servings
Calories: 462kcal

Ingredients

  • 8 ounces Spaghetti Pasta uncooked
  • 3 ounces Prosciutto Ham, thinly sliced like Daniele Del Duca Presliced Prosciutto
  • 2 tablespoons Olive Oil
  • 4 ounces Baby Portobello Mushrooms chopped
  • 3 Green Onions chopped
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Crushed Dried Basil
  • 1 cup Chicken Stock or Broth
  • 1/4 cup Heavy Cream
  • 3 tablespoons Unsalted Butter

Instructions

  • Begin a pan of water for cooking the spaghetti according to the package instructions.
  • On medium high, fry Prosciutto ham in olive oil until crispy. Drain on paper towels. Crush and divide in half.
  • In the same oil, on medium high, cook mushrooms and half the green onions until tender, about five minutes. While cooking, the water for the pasta may be ready for the spaghetti now.
  • Reduce heat to medium. Add pepper, basil, chicken stock and half the Prosciutto. Cook until liquid is reduced almost completely, scraping any bits from the bottom of the pan from cooking the Prosciutto.
  • Add cream and butter. Stir and continue cooking until butter is melted then remove from heat. Drain the spaghetti and toss it with the mushroom mixture. Serve with garnishes of the remaining crushed Prosciutto and remaining green onions. Serves 4.

Nutrition

Calories: 462kcal

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24Bite Recipe: Prosciutto and Portobello Mushrooms Pasta Recipes by Christian Guzman
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