Chicken & Spinach Pasta

• porsjoner: Makes 7 Servings: Each S

Ingredienser

16 oz Barilla Penne Pasta (454g)

1 ½ lbs Boneless Skinless Chicken Breast (680g)

10 oz Fresh Spinach (284g)

1 Cup Grated Parmesan Cheese (90g)

2 Cups Skim Milk (480mL)

2 Tbsp All-Purpose Flour (15g)

2–3 Garlic Cloves, minced

1 ½ oz Sun-Dried Tomatoes, chopped (40g)

1 tsp Italian Seasoning (2g)

1 tsp Salt

1 tsp Black Pepper

Instructions: (Comment “SKILLET” for a link to all my Kitchen Tools)

1.) Cook the pasta according to package directions, reserving 1/2 cup pasta water before draining.

2.) Season and cook the chicken until browned and cooked through; set aside.

3.) Cook the garlic and sun-dried tomatoes for 1–2 minutes. Add the skim milk, flour, and parmesan mixture and cook until thickened.

4.) Stir in the spinach, chicken, and pasta until combined, adding a splash of pasta water if needed.

5.) Divide into 7 servings (~2.25 cups each). Store up to 5 days in the refrigerator or freeze for longer storage. Reheat with a splash of milk if needed.

Enjoy!