Spinach-Feta Chicken Penne
“I wanted a light sauce for pasta, so I cooked tomatoes with garlic, wine and olive oil. It’s a blockbuster combo for seafood, too.” —Geralyn Sipos, Blandon, Pennsylvania
Taste of Home
- 1 package whole wheat penne pasta 12 ounces
- 1-1/2 pounds boneless skinless chicken breasts cut into 1/4-in.-thick strips
- 3 tablespoons olive oil divided
- 3/4 teaspoon salt divided
- 1/4 teaspoon pepper
- 3 garlic cloves minced
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup dry white wine or additional broth
- 6 plum tomatoes chopped
- 2 cups fresh baby spinach
- 3/4 cup crumbled feta cheese
- In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot.
- Meanwhile, toss chicken with 2 tablespoons oil, 1/2 teaspoon salt and pepper. In a large skillet, cook and stir chicken, half at a time, over medium-high heat 3-5 minutes or until no longer pink; remove from pan.
- In same skillet, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender. Add broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook 2 minutes. Stir in tomatoes and remaining salt; cook until tomatoes are softened. Stir in spinach until wilted.
- Add chicken and tomato mixture to pasta; heat through, tossing to combine. Serve with cheese.
1-1/2 cups: 455 calories, 13g fat (3g saturated fat), 70mg cholesterol, 552mg sodium, 46g carbohydrate (3g sugars, 8g fibre), 36g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat, 1 vegetable.