Creamy Tuscan Chicken Pasta

Ingredientes

Italian Chicken Cutlets:

12 oz chicken breast fillets

1 tbsp: garlic powder, onion powder

2 tsp paprika

1/2 tsp salt

1/4 tsp chili powder

Creamy Tuscan Pasta:

8 oz low carb penne, cooked & drained

1 cup (250 mL) low sodium chicken broth

1 cup (30 g) fresh spinach, rough chopped

3/4 cup (200 mL) 1% skim milk

1/2 cup + 2 tbsp (80 g) grated parmesan cheese

1/2 cup (60 g) light cream cheese

1/4 cup + 1 tbsp (80 mL) heavy whipping cream

2 tbsp (30 g) sun-dried tomatoes, oil drained & finely chopped

Instruções

1. Boil pasta for ~8 minutes. While that's going, season and cook chicken on a greased pan over medium heat for ~8 minutes, flipping halfway. Strain pasta and remove chicken from heat set both aside.

2. Lower heat to medium-low and add broth, milk and cream to same pan, stirring until thickened slightly (~2-3 minutes). Add grated parmesan, stirring until well combined (~2 minutes). Add softened cream cheese, stirring until no chunks are left (~3 minutes). Sauce should be smooth yet thick, and bubbling gently.

3. Lower heat to low, then toss in chopped sun-dried tomatoes and spinach, stirring until well combined and spinach is just slightly wilted. Remove from heat and pour in cooked pasta, stirring until evenly coated. Top with chicken cutlets. Enjoy!