Lighter Chicken Spinach & Tomato Penne Pasta

I put this recipe together one day and really loved it! I used skim milk, whole wheat penne pasta, and Smart Balance 50/50 butter blend to make it a little healthier yet still creamy and satisfying! Next time I might add some mushrooms to add some more flavor. Special note: I prepared all of the penne but ended up leaving about two servings out because I like a more saucy pasta.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1 (13 1/4ounce) package  whole wheat penne
• 1 -2  boneless chicken breast
• 1 (14 1/2ounce) can Italian-style diced tomatoes
• 2  cups  Baby Spinach
• 1⁄4 cup  Smart Balance Omega Plus
• 2  garlic cloves, minced (more or less according to taste)
• 1  cup skim milk
• 2  tablespoons flour, divided
• 1⁄3 cup parmesan cheese

Directions

1. Prepare pasta according to package directions while preparing the sauce.
2. Cut chicken up into cubes and set aside.
3. Melt butter in a large skillet over medium heat.
4. Add garlic and chicken to the skillet and saute until chicken is cooked through.
5. Add tomatoes to skillet (do not drain) and simmer.
6. Add flour one tablespoon at a time to milk and mix until smooth with a fork or small whisk.
7. Pour milk/flour mixture into the skillet and allow to simmer until thickened. If sauce is too thick, add a little more milk at a time until you reach desired consistency.
8. Add baby spinach to sauce and cook for an additional 3-5 minutes.
9. Add parmesan cheese to sauce.
10. Add cooked pasta to the sauce and mix.
11. Serve hot and enjoy!