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    You are in: Home / Recipes / Spinach and Bacon Pasta Toss Recipe
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    Spinach and Bacon Pasta Toss

    Spinach and Bacon Pasta Toss. Photo by Cuistot

    1/2 Photos of Spinach and Bacon Pasta Toss

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    MamaMeg's Note:

    I got this recipe off a Kraft calendar. I made a few alterations and we think it's really good. Simple enough for a weeknight and pretty enough for guests.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook noodles as directed on the package, drain reserving 1/2 cup of the cooking water. *i also like to use linguini noodles instead of the egg noodles*.
    2. 2
      Heat dressing in large skillet over medium heat, add chicken, onion and pepper flakes. Cook until the chicken in cooked through and the onions are tender, stirring occasionally.
    3. 3
      Stir in noodles and reserved cooking liquid, remove from heat.
    4. 4
      Add spinach, half the cheese, and bacon, toss together.
    5. 5
      Top with remaining cheese to serve.

    Ratings & Reviews:

    • on March 19, 2008

      45

      YUM! This was a great dish. I'm used to more "sauce" with my noodles so I was a little apprehensive with this dish but was pleasantly surprised. This is a light, easy dinner that really could be a one-dish meal. This was so easy in fact that dh made it all by himself! I think mushrooms would be great with this, but dh doesn't eat "fungus".

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spinach and Bacon Pasta Toss

    Serving Size: 1 (237 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 565.8
     
    Calories from Fat 266
    47%
    Total Fat 29.6 g
    45%
    Saturated Fat 8.7 g
    43%
    Cholesterol 110.6 mg
    36%
    Sodium 829.3 mg
    34%
    Total Carbohydrate 47.8 g
    15%
    Dietary Fiber 3.0 g
    12%
    Sugars 5.3 g
    21%
    Protein 26.8 g
    53%

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