NUTRITION

SERVINGS

INGREDIENTS

5 ounces boneless, skinless chicken breast

1.5 ounces dry penne pasta

1 cup sliced white mushrooms

2 cups baby spinach

1/4 cup light cream

3 cloves garlic, minced

1/4 cup fresh basil leaves, chopped

1/4 cup fresh parsley, chopped

2 teaspoons extra virgin olive oil

Salt and black pepper to taste

PREPARATION

• 1

  Bring a large pot of salted water to boil for the pasta.

• 2

  Season chicken breast with salt and pepper.

• 3

  Heat 1 teaspoon olive oil in a large skillet over medium-high heat.

• 4

  Cook chicken breast for 5-7 minutes per side until golden and cooked through. Remove and let rest before slicing.

• 5

  Cook penne pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.

• 6

  In the same skillet, heat remaining olive oil over medium heat.

• 7

  Add minced garlic and mushrooms, cooking until mushrooms are golden, about 5 minutes.

• 8

  Add light cream and 1/4 cup of reserved pasta water, simmer for 2-3 minutes until slightly thickened.

• 9

  Add spinach and cook until just wilted, about 1 minute.

• 10

  Toss in cooked pasta and sliced chicken, adding more pasta water if needed for desired consistency.

• 11

  Remove from heat and stir in fresh basil and parsley.

• 12

  Season with additional salt and pepper to taste.

• 13

  Serve immediately while hot.