| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 12 oz Whole Grain Penne
- 10 oz Spinach coarsley chopped
- 1 tablespoon Extra Virgin Olive Oil
- 1 lb Chicken Breast Fillet cut into bite sized chunks
- 1 Onion chopped
- 3-4 cloves Garlic Cloves minced or pressed
- 1/2 cup Garlic and Herb Cream Cheese
- 1/3 cup Parmesan Cheese grated
- 1 teaspoon Chilli Flakes crushed
- Sea Salt and Black Pepper to taste
Ingredients
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Instructions
- Cook pasta according to package directions, reserving 1 cup of starchy cooking water. Drain and return to hot pot, add chopped spinach, cover and set aside to let spinach to wilt.
- Heat olive oil over medium - high heat in a large skillet.
- Once hot, add chicken to the skillet and saute for approximately 5 minutes, or until chicken is cooked thorugh.
- Add onion and garlic to the pan and saute for 2-3 minutes or until the onion has softened and beginning to turn translucent.
- Add cream cheese and reserved cooking water to chicken. Stir to combine and melt cream cheese.
- Add chicken mixture to pot with the pasta and spinach. Add parmesan, crushed pepper, salt and pepper. Stir to combine.
- Serve with additional parmesan cheese and additional red pepper flakes to garnish.
Recipe Notes
Calories Per Serve 387
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