Name: Recipes For Canned Chicken Breast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 can (12.5 oz) canned chicken breast, drained; 8 oz pasta of your choice; 2 tbsp olive oil; 2 cloves garlic, minced; 1 cup baby spinach; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 1/3 cup mayonnaise; 2 tbsp Greek yogurt; 1/2 cup diced celery; 1/4 cup chopped walnuts; 1/4 cup dried cranberries; 4 large lettuce leaves; 4 large flour tortillas

Instructions

Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the canned chicken breast to the skillet and cook for 3-4 minutes until heated through.
Stir in the baby spinach and cook until wilted.
Pour in the heavy cream and bring to a simmer. Cook for 4-5 minutes until the sauce thickens slightly.
Add the cooked pasta to the skillet and toss to coat in the creamy sauce.
Stir in the grated Parmesan cheese until melted and well incorporated.
Season with salt and pepper to taste.
Serve the creamy chicken and spinach pasta hot, garnished with extra Parmesan cheese if desired.
In a mixing bowl, combine the canned chicken breast, mayonnaise, Greek yogurt, diced celery, chopped walnuts, and dried cranberries.
Season the chicken salad mixture with salt and pepper to taste and stir until well combined.
Lay out the lettuce leaves and spoon the chicken salad onto each leaf.
Roll up the lettuce leaves to enclose the chicken salad, creating wraps.
Heat the flour tortillas in a dry skillet or microwave for a few seconds to soften.
Place a chicken salad-filled lettuce leaf in the center of each tortilla.
Fold the sides of the tortilla over the filling and roll up tightly into a wrap.
Slice the wraps in half diagonally and serve immediately.

Ingredients

Instructions

Nutrition Facts

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