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
Organic Chicken Breast
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
0.063 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.
- Cook 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
960
mg
Sodium
1
g
Trans Fat
1000
mg
Potassium
200
mg
Calcium
4.5
mg
Iron
with Grilled Veggie Tabbouleh and Lemon-Feta Sauce
