Creamy Penne with Chicken and vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 whole chicken breast (no bone, no skin)10 oz of Spinach*8 oz of Mushrooms*10 oz of whole wheat pasta1 clove of garlic4 tbsp of Extra Virgin Olive Oil2 cups of Skim Milk1 cup of Parmesan Cheese4 tbsp of flour salt *Use whatever vegetables you want.
In a pot, get your water ready to cook your pasta. Heat water to a boil and then cook pasta for 10-11 mins. When pasta is done, drain and put it to the side until the sauce is done.
-Recommendation: Put salt in water to cook with the pasta.
Clean Chicken and season it with Salt, Pepper, and Garlic. Next Sautee' Chicken in a pan with 2 Tbsp of EVOO (Extra Virgin Olive Oil). Cook until Chicken is done (no pinkness).
In another pan, start sauteeing the vegetables with 1 clove of garlic and 2 Tbsp of EVOO. Sprinkle 2 pinches salt on vegetables while cooking.
When the chicken is done, add it to the pan with the vegetables and let the two simmer together on low heat.
In another pan, pour 2 cups of Skim Milk in the pan on medium heat. When the milk is heated, pour 1 cup of grated parmesan cheese slowly while stirring. Make sure to stir thourougly because the milk and cheese can stick to the bottom of the pan. Once the cheese is melted, add 4 Tbsp of flour to thicken the sauce. (use more if you want it thicker or less if you want it thinner).
When the sauce is done, pour it over the chicken and veggies. Mix everything together. Then fold in the pasta.
Let everything sit for about 5 mins to cool down and thicken. Then serve.
Makes 6 1.5-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DYNAH81.
-Recommendation: Put salt in water to cook with the pasta.
Clean Chicken and season it with Salt, Pepper, and Garlic. Next Sautee' Chicken in a pan with 2 Tbsp of EVOO (Extra Virgin Olive Oil). Cook until Chicken is done (no pinkness).
In another pan, start sauteeing the vegetables with 1 clove of garlic and 2 Tbsp of EVOO. Sprinkle 2 pinches salt on vegetables while cooking.
When the chicken is done, add it to the pan with the vegetables and let the two simmer together on low heat.
In another pan, pour 2 cups of Skim Milk in the pan on medium heat. When the milk is heated, pour 1 cup of grated parmesan cheese slowly while stirring. Make sure to stir thourougly because the milk and cheese can stick to the bottom of the pan. Once the cheese is melted, add 4 Tbsp of flour to thicken the sauce. (use more if you want it thicker or less if you want it thinner).
When the sauce is done, pour it over the chicken and veggies. Mix everything together. Then fold in the pasta.
Let everything sit for about 5 mins to cool down and thicken. Then serve.
Makes 6 1.5-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DYNAH81.
Nutritional Info Amount Per Serving
- Calories: 433.9
- Total Fat: 16.3 g
- Cholesterol: 49.0 mg
- Sodium: 429.5 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 6.4 g
- Protein: 30.8 g
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