Ingredients
3/4 lb whole grain penne pasta
2 Tbsp olive oil
2 boneless skinless chicken breasts, diced
salt & pepper, to taste
1 onion, sliced in full moons
1 lb. sliced assorted mushrooms
3 cloves garlic, minced
1 Tbsp fresh thyme, chopped
1 1/2 cups low-sodium chicken broth
1/2 tsp crushed red pepper flakes
1/4 cup sun-dried tomatoes, sliced (or more, to taste)
5 oz (4 cups) fresh baby spinach, chopped
1/2 cup grated parmesan (extra for passing)
Preparation
Bring a large pot of water to a boil for the pasta. Add the pasta and cook according to the directions on the package.
Meanwhile, heat 1 Tbsp of the oil in a very large skillet over medium heat heat. Add the diced chicken breast and season with salt and pepper. Cook until browned and just cooked through, stirring once or twice, about 5 minutes. Transfer the chicken to a plate.
Add the remaining 1 Tbsp olive oil to the skillet. Add the mushrooms and onions and cook, stirring occasionally, until the mushrooms have released their water and begin to brown, about 8 minutes. Add the garlic and thyme to the skillet and cook, stirring, for 1 minute more.
Add the broth and crushed red pepper flakes. Bring to a boil over high heat, uncovered, until the liquid has been reduced slightly. Stir in the sun-dried tomatoes and spinach and cook until the spinach is wilted. Add the chicken back into the skillet.
Drain the pasta and add it to the mushroom-spinach mixture in the skillet and 1/4 cup of the grated parmesan cheese. Toss together and add to a large pasta bowl to serve. Add the remaining parmesan cheese, toss and serve.
Serving size: 2 cups 580 calories, 15g fat, 38g Protein, 75g Carb, 10g Fiber
