with Baby Spinach
This pasta dish is truly loved by all – it has a garlicky cream sauce, juicy chicken breasts, penne and baby spinach (to get in those greens)! Get ready to dive into a delicious dinner.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Penne
170 g
Cream
56 mL
Garlic, cloves
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Cream Sauce Spice Blend
1 tbsp
Parmesan Cheese, shredded
0.25 cup
Thyme
7 g
Baby Spinach
56 g
Salt
0.063 tsp
Oil
1 tbsp
Unsalted Butter
2 tbsp
Pepper
0.063 tsp
- Peel, then mince or grate garlic.
- Strip thyme leaves from stems, then finely chop.
- Roughly chop spinach.
- Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1 cup (2 cups) pasta water, then drain and return penne to the same pot, off heat.
- Meanwhile, pat chicken dry with paper towels, then cut into 1-inch pieces.
- Season all over with salt and pepper.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook, flipping occasionally, until golden-brown and cooked through, 8-10 min.**
- Meanwhile, combine cream, 2/3 cup (1 1/3 cups) reserved pasta water and broth concentrate in a small bowl.
- Add garlic, thyme, Cream Sauce Spice Blend and 2 tbsp (4 tbsp) butter to the same pan.
- Cook, stirring often, until fragrant, 1-2 min.
- Stir in cream-broth mixture. Bring to a boil over medium-high.
- Once boiling, reduce heat to medium-low.
- Cook, stirring occasionally, until sauce thickens, 1-2 min.
- Add chicken and sauce, spinach and half the Parmesan to the pot with penne.
- Toss until spinach wilts and penne is coated. (TIP: For a lighter sauce consistency, add additional reserved pasta water, 1-2 tbsp at a time, if desired.)
- Divide pasta between plates. Sprinkle remaining Parmesan over top.
860
kcal
Calories
38
g
Fat
18
g
Saturated Fat
73
g
Carbohydrate
3
g
Sugar
6
g
Dietary Fiber
55
g
Protein
200
mg
Cholesterol
830
mg
Sodium
1
g
Trans Fat
1000
mg
Potassium
200
mg
Calcium
4.5
mg
Iron
