20-Minute Tuscan Chicken with Penne Pasta

Name: 20-Minute Tuscan Chicken with Penne Pasta Recipe
Yield: 8
Ingredients: 1 tbsp Extra Virgin Olive Oil; 4 clove Garlic; 2 cup Spinach fresh; 1 cup chopped Onions raw; 1 tsp Oregano ground; 0.25 tsp Thyme ground; 0.25 tsp Pepper black; 0.5 tsp Salt; 0.5 tsp Basil; 2 (14.5 oz) cans Del Monte Petite Cut Diced Tomatoes; 2 cup Chicken stock home-prepared; 0.5 cup Fat free half and half; 2 cup chopped or diced Turkey (light meat); 3 Tbsp Flour - Gold medal all purpose flour; 1 pound Pasta - Barilla Plus Multigrain Pasta

Number of Servings: 8

Ingredients

1 tbsp Extra Virgin Olive Oil 4 clove Garlic 2 cup Spinach, fresh 1 cup, chopped Onions, raw 1 tsp Oregano, ground 0.25 tsp Thyme, ground 0.25 tsp Pepper, black 0.5 tsp Salt 0.5 tsp Basil 2 (14.5 oz) cans Del Monte Petite Cut Diced Tomatoes 2 cup Chicken stock, home-prepared 0.5 cup Fat free half and half 2 cup, chopped or diced Turkey (light meat) 3 Tbsp Flour - Gold medal all purpose flour 1 pound Pasta - Barilla Plus Multigrain Pasta

Directions

Place oil, garlic, spinach, and onion in a 6-qt Dutch oven. Simmer over medium heat for 5 minutes.
Meanwhile, fill a large pot with salted water. Allow the water to boil, then add the pasta.
Add the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the Dutch oven. Allow the mixture to come to a boil, then stir. Add the chicken and stir.
In a small bowl, whisk together the half and half and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mixture is combined.
Allow the sauce to simmer until the pasta is al dente, about 12 minutes.
Drain the pasta, add the pasta to the sauce and stir.
Garnish with diced tomatoes, fresh basil, and Parmesan cheese.

Serving Size: 1/8 recipe

Number of Servings: 8

Recipe submitted by SparkPeople user PASTRYCREAM.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving