Tuscan Chicken with Penne Pasta
 
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Nutrition Information
  • Serves: 8 servings
  • Serving Size: ⅛
  • Calories: 350
  • Fat: 7 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 45 g
  • Sodium: 580 mg
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 55 mg
Type: Entree
Cuisine: Italian
Prep Time: 
Cook Time: 
Total Time: 
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Image from www.galonamission.com
Ingredients
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 medium onion, diced
  • 4 cups fresh baby spinach
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ½ teaspoon fresh cracked black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups low-sodium chicken stock
  • 3 cups rotisserie chicken
  • ½ cup half and half
  • 2 tablespoons all-purpose flour
  • 16-ounce box whole grain penne pasta, cooked and drained
  • Garnish with diced tomatoes, fresh basil and Parmesan cheese
Instructions
  1. Place the oil, garlic, and onion in Dutch oven. Simmer over medium heat for 3 minutes. Add spinach and simmer an additional 2 minutes or until soft.
  2. Add the oregano, basil, salt, pepper, tomatoes, and chicken stock to the Dutch oven. Allow the mixture to come to a boil, then stir. Add the chicken and stir.
  3. In a small bowl, whisk together the half & half and flour, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously until mixture begins to thicken.
  4. Add cooked pasta to sauce and stir gently to combine. Remove from heat and serve. Garnish with diced tomatoes, fresh basil, and Parmesan cheese; if desired.
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Exchanges: 3 Carbohydrates, 4 Protein, 1 Fat