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    Creamy Chicken and Spinach Pasta


    Source of Recipe


    Canadian Living


    Recipe Introduction


    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.


    List of Ingredients


    • 1 tsp (5 mL) vegetable oil
    • 12 oz (375 g) boneless skinless chicken breasts, cubed
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1/2 tsp (2 mL) pepper
    • 2 tbsp (25 mL) all-purpose flour
    • 1 can (385 mL) evaporated fat-free milk
    • 5 cups (1.25 L) whole wheat penne (12 oz/375 g)
    • Half bag (10 oz/284 g pkg) fresh spinach, trimmed
    • 3/4 cup (175 mL) diced sweet red pepper
    • 1/3 cup (75 mL) shredded fresh basil
    • 3 tbsp (50 mL) lemon juice
    • 2 green onions, chopped


    Instructions


    1. In large nonstick skillet, heat oil over medium-high heat; brown chicken. Transfer to bowl.
    2. Drain off any fat from pan. Add onion, garlic and pepper; fry over medium heat until softened, about 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Return chicken and any accumulated juices to pan. Add evaporated milk; cook, stirring and without boiling, until thick enough to coat back of spoon, about 5 minutes.
    3. 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.


    Final Comments


    Servings: 4
 

 

 

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