Creamy Chicken and Spinach Pasta

By The Canadian Living Test Kitchen

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Creamy Chicken and Spinach Pasta
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Pper serving: about	-
cal	590590 cal
pro	45 g45g pro
total fat	5 g5g total fat
sat. fat	1 g1g sat. fat
carb	98 g98g carb
fibre	11 g11g fibre
chol	53 mg53mg chol
sodium	744 mg744mg sodium
potassium	980 mg980mg potassium
% RDI:	-
calcium	3838 calcium
iron	3939 iron
vit A	4141 vit A
vit C	5555 vit C
folate	3939 folate

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This pasta is packed with nutrients: potassium from the spinach and calcium from the evaporated milk, which has 80 per cent more calcium than regular milk. Serve with a crisp green salad.

Ingredients

1 tsp vegetable oil 1 1tsp tspvegetable oil
12 12oz ozboneless skinless chicken breastboneless skinless chicken breasts, cubed
1 onion , chopped1 1oniononions, chopped
2 cloves of garlic , minced2 2clove garliccloves of garlic, minced
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
1 385 ml can evaporated fat-free milk 1 1385 ml can 385 ml canevaporated fat-free milk
5 5cups cupswhole wheat penne, (12 oz/375 g)
1/2 1/2bag bagfresh spinach, trimmed (10oz/284 g)
3/4 cup diced sweet red peppers 3/4 3/4cup cupdiced sweet red peppersweet red peppers
1/3 cup shredded fresh basil 1/3 1/3cup cupshredded fresh basil
3 tbsp lemon juice 3 3tbsp tbsplemon juice
2 green onions , chopped2 2green oniongreen onions, chopped

Preparation

In large nonstick skillet, heat oil over medium-high heat; brown chicken. Transfer to bowl.

Drain off any fat from pan. Add onion, garlic and pepper; fry over medium heat until softened, about 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Return chicken and any accumulated juices to pan. Add evaporated milk; cook, stirring and without boiling, until thick enough to coat back of spoon, about 5 minutes.

Meanwhile, in pot of boiling salted water, cook penne until tender but firm, about 12 minutes. Add spinach; drain and return to pot. Add chicken mixture, red pepper, basil, lemon juice and green onions; toss to combine.

Additional information :

Tip: If you don't have fresh basil, use 1-1/2 tsp (7 mL) dried and fry it with the onions. Add 1/3 cup (75 mL) chopped fresh parsley at the end.

Source : Canadian Living Magazine: November 2003