Bring a pot of water to a boil and cook pasta al dente- about 8 minutes. Reserve 1 C. of pasta water, drain and rinse pasta and drizzle with oil to prevent sticking. Set aside. In a large skillet add 2 T. of oil on medium high heat. Sprinkle spices over chicken and cook the chicken for 4 minutes, flip, reduce heat to medium and cook for another 4 minutes or more until 160 degrees. Remove chicken, let rest for 5 minutes and the temperature should be at 165. Slice. In the same skillet on medium low heat add 2 T. of butter and 2 T. of oil. Sauté the onion bag for 2-3 minutes and tender. Sprinkle 3 T. of flour over the onions and stir, it will be a little thick. Slowly whisk in the broth mixture. Add the tomatoes (I like to cut them in half) Mix the cornstarch with 2 T. of water and stir in. Stir until smooth. Bring that to a boil while stirring. Let thicken. Stir in the Parmesan cheese until melted. Add in the spinach and let wilt, about 1 minute. Add in the chicken and pasta until coated. If it is too thick you can slowly add in some of the pasta water until desired consistency. Salt and pepper, if needed. Serve.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
|
Nutrient |
Amount |
|---|---|
|
Calories |
690 |
|
Total Fat |
20 g |
|
Saturated Fat |
10 g |
|
Cholesterol |
105 mg |
|
Sodium |
920 mg |
|
Total Carbohydrates |
79 g |
|
Dietary Fiber |
6 g |
|
Total Sugars |
9 g |
|
Added Sugars |
1 g |
|
Protein |
47 g |
Vitamin D 2% • Calcium 25% • Iron 25% • Potassium 20%
Ingredients
Penne pasta (wheat), chicken breast, chicken broth, spinach, half-and-half (milk), grape tomatoes, Parmesan cheese (milk, cultures, salt, enzymes), onion, sun-dried tomatoes, cornstarch, garlic, chicken bouillon, garlic powder, onion powder, paprika, dried parsley, dried basil, oregano, red pepper flakes, salt, black pepper.
Allergen Statement
Contains: Wheat, Milk