Tuscan Chicken with Penne Pasta
Entree
Prep time:
10 mins
Total time:
25 mins
INGREDIENTS
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 medium onion, diced
- 4 cups fresh baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 1 (28-ounce) can crushed tomatoes
- 2 cups low-sodium chicken stock
- 3 cups rotisserie chicken
- 1/2 cup half and half
- 2 tablespoons all-purpose flour
- 16-ounce box whole grain penne pasta, cooked and drained
- Garnish with diced tomatoes, fresh basil and Parmesan cheese
INSTRUCTIONS
- Place the oil, garlic, and onion in Dutch oven. Simmer over medium heat for 3 minutes. Add spinach and simmer an additional 2 minutes or until soft.
- Add the oregano, basil, salt, pepper, tomatoes, and chicken stock to the Dutch oven. Allow the mixture to come to a boil, then stir. Add the chicken and stir.
- In a small bowl, whisk together the half & half and flour, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously until mixture begins to thicken.
- Add cooked pasta to sauce and stir gently to combine. Remove from heat and serve. Garnish with diced tomatoes, fresh basil, and Parmesan cheese; if desired.
NOTES
Exchanges: 3 Carbohydrates, 4 Protein, 1 Fat
NUTRITION INFORMATION
SERVING SIZE:
1/8
CALORIES:
350
FAT:
7 g
SATURATED FAT:
1.5 g
CARBOHYDRATES:
45 g
SODIUM:
580 mg
FIBER:
3 g
PROTEIN:
28 g
CHOLESTEROL:
55 mg
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
