Chicken-Spinach Pasta

Name: Chicken-Spinach Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 ounce penne pasta; 1 tablespoon vegetable oil; 10 ounce chicken breast (cut into 1-inch cubes); 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 0.25 cup yellow onion (finely chopped); 1.5 tablespoon all-purpose flour; 1.5 cup chicken broth; 0.25 cup heavy cream; 5 ounce fresh spinach; 0.25 cup Parmesan cheese (grated); 2 cup mixed green salad; 2 tablespoon Italian dressing

Tender chicken and fresh spinach tossed with penne pasta in a light, savory cream sauce, offering a satisfying and balanced meal with a side salad.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 2
Cuisine: American
Difficulty: Medium
Cost: $4.51/serving

Dietary

Nut-Free
Egg-Free
High-Protein
High-Fiber
Low-Sugar

Ingredients

6 ounce penne pasta
1 tablespoon vegetable oil
10 ounce chicken breast (cut into 1-inch cubes)
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
0.25 cup yellow onion (finely chopped)
1.5 tablespoon all-purpose flour
1.5 cup chicken broth
0.25 cup heavy cream
5 ounce fresh spinach
0.25 cup Parmesan cheese (grated)
2 cup mixed green salad
2 tablespoon Italian dressing

Instructions

Cook penne pasta according to package directions. Drain and set aside.
While pasta cooks, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the cubed chicken breast and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
Add the chopped yellow onion to the skillet and cook until softened, about 3 minutes. Stir in the all-purpose flour and cook for 1 minute.
Gradually whisk in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
Return the cooked chicken to the skillet. Stir in the fresh spinach and cooked penne pasta. Cook until spinach is wilted, about 2-3 minutes. Season with remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Stir in the 1/4 cup of grated Parmesan cheese until melted and smooth.
Serve the pasta warm, topped with extra Parmesan cheese if desired. Serve with a mixed green salad dressed with Italian dressing on the side.

Notes

You can add other vegetables like diced bell peppers or mushrooms to the sauce for extra flavor and nutrition.

Nutrition (per serving)

Calories: 853
Protein: 57.4 g
Carbohydrates: 87.2 g
Fat: 28.8 g
Fiber: 13 g
Sodium: 2001 mg
Saturated Fat: 11.8 g
Sugar: 7.2 g
Cholesterol: 155 mg