Name: Chicken and spinach creamy pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/3 cup Protein+ spaghetti, broken in half; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp olive oil; 2 cloves garlic, minced; 3 tbsp low-sodium chicken broth; 3 tbsp low-fat cream cheese; 1 1/2 tbsp grated parmesan cheese; 2 oz fresh baby spinach; 5 1/2 cups water; 1 1/2 tsp lemon juice; 1/4 tsp red pepper flakes

Instructions

Prep 20 min · Cook 10 min

Bring the water to a boil in a large pot with a pinch of the salt. Add the pasta and cook for 8 to 10 minutes, tasting at 8 minutes for doneness. Drain, reserving a small splash of the pasta water. Done when tender with a slight bite.
While the water boils, season the chicken pieces with half the remaining salt and half the black pepper. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 4 minutes, flip, and cook for 3 minutes more. Done when opaque in the center, 165°F.
Reduce the skillet heat to medium. Leaving the chicken in the pan, add the minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
Add the chicken broth, cream cheese, and parmesan to the skillet. Stir constantly for 2 to 3 minutes until the cream cheese melts and the sauce is smooth and combined with the chicken. Done when smooth and creamy.
Add the spinach to the skillet and stir for 2 minutes until wilted. Stir in the lemon juice, then add the cooked pasta. Toss everything together, adding a spoonful of reserved pasta water if the sauce is too thick. Season with the remaining salt and pepper to taste.

Nutrition

Ingredients

Instructions

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