Creamy Chicken and Spinach Pasta
This pasta is packed with nutrients, potassium from the spinach and calcium from the evaporated milk, which has 80% more calcium than regular milk. Serve with a crisp green salad. From Canadian Living Magazine.
- Ready In:
- 1 teaspoon vegetable oil
- 12 ounces boneless skinless chicken breasts, cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1⁄2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 (385 ml) can fat-free evaporated milk
- 5 cups whole wheat penne (12oz/375g)
- 10 ounces fresh spinach, trimmed (recipe states half bag 10oz/284g pkg?)
- 1⁄3 cup fresh basil, shredded
- 1⁄4 cup sweet red pepper, diced
- 3 tablespoons fresh lemon juice
- 2 green onions, chopped
- salt, to taste
- hot pepper flakes, to taste (optional)
- in large nonstick skillet, heat oil over med-high heat, brown chicken and transfer to a bowl.
- drain off any fat from pan, add onion (not green onion) garlic and black pepper, fry over medium heat until onion is soft, about 5 minutes, sprinkle with flour, cook stirring for 1 minute.
- return chicken along with juices from chicken to pan.
- add evaporated milk, cook stirring and without boiling, until thick enough to coat back of spoon, about 5 minutes. adjust seasoning if needed.
- meanwhile, in pot of boiling salted water cook penne until tender but firm, about 12 minutes, add spinach, drain and return to pot, add chicken mixture, red pepper, basil, lemon juice and green onions: toss to combine.
- serve while hot. if desired spinkle indivdual servings with hot pepper flakes.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
Join The Conversation
Very good, with lots of colorful ingredients. I agree with LIG that maybe some extra zip would really kick it up a notch. I used whole-wheat rotini, since they were out of the whole-wheat penne at the stores (there seems to have been a run on pasta for some reason, and it was slim pickins'!) Thanks for sharing!
I loved how packed-full of nutrients this recipe was. It made for a healthy one-dish meal for our family. The use of fat-free evaporated milk is brilliant and it thickens up quite nicely, making a thick white sauce. Yum! The only change I'd like to make for next time is to add a little spice. We felt it needed just a little something more - mabye crushed red pepper flakes.? Thanks for the great recipe!