Last night while scarfing down this delicious (and healthy) dinner, my husband proclaimed it one of the best things I had ever made.
We have been making an effort to eat very healthy lately, so I cut way back on the cream usually used in penne rosa (actually used half and half) in this recipe but it was still very, very good. In the original recipe, she used Greek yogurt, but I wasn’t a fan of the sour taste it left, so I threw out that batch of sauce and used half and half insead, which actually ended up being less calories, because of the small amount I used. It was super easy and quick to make as well and provided us with an abundance of leftovers.
Recipe adapted from Back To Her Roots
1 lb whole wheat penne (I used regular penne, I hate whole wheat pasta)
1 tablespoon olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
8 ounces button mushrooms, sliced
2 medium tomatoes (about 1/2 lb.) chopped
Salt and pepper, to taste
2 chicken boulion cubes
4 cups fresh spinach
2 boneless skinless chicken breasts, chopped
1/2 cup marinara sauce
3 Tablespoons half and half
1/4 cup grated parmesan cheese
Cook penne according to package directions, omitting salt and fat. Drain and set aside.
In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
Add chicken and cook until juices run clear.
Add in mushrooms, tomatoes, boullion, and salt (if still needed) and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
Remove lid and place skillet back over low heat. Add the penne, half and half, and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese