Name: Chicken and beef pasta skillet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 oz dry penne pasta; 3.5 oz boneless skinless chicken breast, cut into 1-inch pieces; 2 oz 93% lean ground beef; 2 oz frozen mixed vegetables; 1 oz fresh spinach; 1/2 cup canned tomato sauce; 1 tbsp feta cheese, crumbled; 8 olive oil cooking sprays; 2 cloves garlic, minced; 1/4 tsp salt; 1/2 tsp black pepper; 4 1/4 cups water

Nutrition

Per serving

461 calories

Protein: 45g; 40% of calories
Carbs: 42g; 37% of calories
Fat: 12g; 23% of calories

Instructions

Prep 20 min · Cook 10 min

Bring the water and a pinch of salt to a boil in a large pot. Add the pasta and cook for 10 to 12 minutes until tender. Drain and set aside.
While the pasta boils, coat a 12-inch nonstick skillet with cooking spray and set over medium-high heat. Add the chicken pieces, ground beef, salt, and pepper. Cook for 5 to 6 minutes, breaking the beef up with a spoon, until the chicken is browned and the beef is cooked through. Done when opaque in the center, 165°F.
Stir the frozen vegetables and minced garlic into the skillet. Cook for 4 minutes until the vegetables are heated through and the garlic is fragrant.
Stir in the tomato sauce and bring to a simmer. Cook for 3 minutes to allow the flavors to meld.
Add the cooked pasta and the spinach to the skillet. Toss together for 1 to 2 minutes until the sauce coats everything and the spinach is just wilted.
Transfer the pasta mixture to a plate and top with the crumbled feta cheese.

Nutrition

Ingredients

Instructions

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