Reduced Fat Chicken Spinach Tomato Pasta Recipes

Steps:

• Prepare pasta according to package directions while preparing the sauce.
• Cut chicken up into cubes and set aside.
• Melt butter in a large skillet over medium heat.
• Add garlic and chicken to the skillet and saute until chicken is cooked through.
• Add tomatoes to skillet (do not drain) and simmer.
• Add flour one tablespoon at a time to milk and mix until smooth with a fork or small whisk.
• Pour milk/flour mixture into the skillet and allow to simmer until thickened. If sauce is too thick, add a little more milk at a time until you reach desired consistency.
• Add baby spinach to sauce and cook for an additional 3-5 minutes.
• Add parmesan cheese to sauce.
• Add cooked pasta to the sauce and mix.
• Serve hot and enjoy!

Steps:

• Pat chicken dry and season with chili powder, salt, and pepper.
• Heat oil in a pan over medium-high heat. Sear chicken in the hot oil until browned, about 3 minutes per side. Remove to a clean plate.
• Place garlic in the leftover juices in the pan and saute over medium heat until aromatic, 30 seconds to 1 minute. Stir in tomato sauce and heavy cream; reduce heat to low. Add spinach and basil and cook and stir until spinach wilts. Add chicken to the sauce and cook until chicken is no longer pink in the centers.
• While chicken mixture cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Serve chicken mixture on top of pasta.