This Spinach Parmesan Pasta Salad with Chicken is simple to prepare and is always a big hit at supper time! Another delicious recipe from The Kittchen.
1 (10 oz.) container Spinach & Parmesan Dip made with Greek Yogurt; Also try with any of our Classic Dips & Spreads or our Greek Yogurt Dips & Spreads
1/2 pound chicken breasts, sliced thin
1/3 cup fresh lemon juice (or juice of 1 lemon)
1 tablespoon butter
1/2 cup white wine
Salt and pepper
1 1/2 cups mini shell pasta
Bring a pot of water to bowl, cook mini shells according to directions on box.
In a large skillet, melt butter over medium heat. Sprinkle chicken with salt and pepper, place in skillet. Add lemon juice and white wine so chicken is submerged, add more wine if needed.
Cook chicken for 5 minutes until almost cooked through, flip over cook for additional 4 minutes.
Chop chicken into bite sized pieces.
In a large bowl, combine chicken, pasta, and Spinach & Parmesan Dip made with Greek Yogurt. Stir until evenly distributed. Serve warm or cold.
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