with Baby Spinach
Ingredients: Chicken breast • Penne pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Spinach • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic • Thyme.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Penne
170 g
Garlic, cloves
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Cream Sauce Spice Blend
10 g
Parmesan Cheese, shredded
0.25 cup
Thyme
3.5 g
Baby Spinach
56 g
Cream Cheese
1 unit(s)
Salt
0.13 tsp
Oil
1 tbsp
Butter
2 tbsp
Pepper
0.063 tsp
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Peel, then mince or grate garlic.
- Strip thyme leaves from stems, then finely chop.
- Roughly chop spinach.
- To the boiling water, add penne. Cook for 12-14 min, until tender but still firm to the bite.
- Reserve 1 cup (2 cups) pasta water.
- Strain penne, then return to the pot, off heat.
- Meanwhile, pat chicken dry with paper towels, then cut into 1-inch pieces.
- Season with salt and pepper.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook for 6-8 min, stirring occasionally, until golden and cooked through.**
- Meanwhile, in a medium bowl, combine cream cheese, 3/4 cup (1 1/3 cups) reserved pasta water and broth concentrate. Set aside. (NOTE: This is your sauce mixture.)
- To the pan with chicken, add garlic, half the thyme (use all for 4 servings), Cream Sauce Spice Blend and 2 tbsp (4 tbsp) butter.
- Cook for 1-2 min, stirring often, until fragrant.
- Add the sauce mixture. Bring to a boil over medium-high.
- Once boiling, reduce heat to medium-low.
- Simmer for 1-2 min, stirring occasionally, until sauce thickens slightly.
- To the pot with penne, add chicken and sauce, spinach and half the Parmesan. 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 you like.)
- Divide pasta between bowls.
- Sprinkle remaining Parmesan over top.
830
kcal
Calories
35
g
Fat
16
g
Saturated Fat
72
g
Carbohydrate
3
g
Sugar
5
g
Dietary Fiber
56
g
Protein
180
mg
Cholesterol
1040
mg
Sodium
1
g
Trans Fat
1000
mg
Potassium
200
mg
Calcium
4.5
mg
Iron
