Whole Grain Penne With Chicken, Mushrooms And Spinach

1. 1

   Bring a large pot of water to a boil for the pasta. Add the pasta and cook according to the directions on the package.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   580 calories, 15g fat, 38g Protein, 75g Carb, 10g Fiber

* Per serving · 4 servings · Values may vary.

No additional tips available.