Chicken Club Sandwich One-Pot Pasta


  • 2 tablespoons butter
  • 3/4 cup panko crispy bread crumbs
  • 3 1/2 cups chicken broth (regular or low-fat)
  • 8 ounces (3 cups) uncooked rotini pasta
  • 1 cup (4 ounces) shredded jack cheese
  • 12 ounces thickly sliced cooked chicken or turkey breast (1/4-inch thick), cut into bite-size strips
  • 8 ounces fresh spinach, coarsely chopped
  • 2 tablespoons mayonnaise
  • 1 cup cooked, chopped bacon
  • 1 cup chopped plum (Roma) tomatoes


  1. In 5- to 5 1/2-quart Dutch oven, melt butter over medium heat; add bread crumbs. Cook for 2 to 4 minutes, stirring frequently, until bread crumbs are toasted and light brown; remove to small bowl.
  2. Add chicken broth and pasta to Dutch oven; heat to boiling over high heat. Reduce heat to medium; simmer 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
  3. Add shredded cheese and chicken or turkey, stirring frequently, until cheese is melted.
  4. Gradually add spinach, stirring constantly, until starting to wilt. Remove from heat; stir in mayonnaise, bacon and tomatoes. Top with toasted bread crumbs before serving.