Mushroom & Spinach Farfalle – Fajita-Ranch Chicken Wraps

March 18th, 2015 | By Marjie No Comments


Mushroom & Spinach Farfalle


6 oz. dried bow-tie pasta (also called Farfalle pasta)

1 T olive oil

1 medium onion, chopped

1 C Portobello mushrooms, sliced

2 cloves garlic, minced

4 C fresh spinach, sliced

1 t fresh thyme, minced

1/8 t black pepper

2 T Parmesan cheese, shredded or grated


  1. Cook farfalle according to package directions.
  2. While pasta cooks, heat olive oil in a large skillet (use medium heat setting).
  3. Combine onion, mushrooms, and garlic in pan, then cook and stir for two to three minutes (until mushrooms are almost tender).
  4. Add spinach, thyme, and pepper to onion mixture.  Cook one minute or until heated through and spinach begins to wilt.
  5. Drain farfalle (as soon as it’s cooked through), and stir it into the mixture in the pan.
  6. Toss all together (be careful so you don’t break all the bowties) and sprinkle with Parmesan.

Makes 4 side-dish sized servings.


Fajita-Ranch Chicken Wraps


12 oz. skinless, boneless chicken breast strips

1/2 t chili powder

1/4 t garlic powder

Non-stick cooking spray

1 small pepper (can use red, yellow or green), seeded and sliced into strips

2 T reduced-calorie ranch salad dressing

2 tortillas (whole wheat, tomato, jalapeño, or plain), warmed by gently wrapping them in foil and heating them in a 350 degree oven for about 10 minutes.

1/2 C salsa

1/3 C reduced-fat cheddar cheese, shredded or grated


  1. Sprinkle chicken strips with chili powder and garlic powder.
  2. Cook chicken and peppers in skillet (that has been sprayed with non-stick spray) for about five minutes, or until chicken is no longer pink and peppers are tender.  Drain if needed.
  3. Toss the chicken and peppers with salad dressing.
  4. Divide chicken/pepper mixture between warmed tortillas and top with salsa.
  5. Roll it up and cut in half.
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