Creamy Spring Pasta

14 45 616
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 6
Creamy Spring Pasta
Health Highlights


450 gm Pasta, whole wheat, dry
2 clove(s) Garlic (minced)
1 cup Chicken broth (stock)
1 cup Asiago cheese, President's Choice
1/2 tsp Kosher salt
2 breast Chicken, cooked
1 cup Frozen green peas
4 tsp Butter, unsalted (divided)
1/4 cup Cream cheese
3 tbsp All-purpose white flour
3/4 cup Cream, half and half, 10% M.F.
1 dash Black pepper
1 cup Frozen spinach (chopped, thawed)
1/4 cup Parsley, fresh


Set the spinach in a strainer over a bowl to defrost and drain ahead of time or defrost in a glass measuring cup in the microwave then set in a strainer to drain.

In a large pot of boiling water cook fettuccine as per package instructions until slightly al dente. Reserve 1/2 cup of the pasta water for the sauce. Rinse pasta under cold water to stop cooking and toss with 1 teaspoon melted butter to ensure that it does not stick together.

In a large frying pan or brasier melt 1 tablespoon of butter and sauté garlic for 1 minute. Mix in pasta water and cream cheese with a whisk until melted and smooth.

Combine chicken broth and flour in a measuring cup and whisk with a fork until flour is dissolved and add to the sauce.

When sauce has thickened turn off the heat and add the cheese stirring until melted and then add the cream, salt and pepper. Taste and season additionally if necessary.

Stir in chicken, spinach, peas, parsley and pasta. Prepare to take your dish home for a quick reheat.

Option: Toast breadcrumbs in a frying pan with a bit of butter and sprinkle as a garnish on served pasta.


Nutrition Facts

Per Portion

Calories 616
Calories from fat 223
Calories from saturated fat 106
Total Fat 24.8 g
Saturated Fat 11.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 5.7 g
Cholesterol 92 mg
Sodium 621 mg
Potassium 521 mg
Total Carbohydrate 67 g
Dietary Fiber 8.0 g
Sugars 2.1 g
Protein 35 g

Dietary servings

Per Portion

Grain 3.1
Meat 0.8
Meat Alternative 0.2
Milk Alternative 0.4
Vegetables 0.5

Energy sources