Best 5 Lighter Chicken Spinach Tomato Penne Pasta Recipes

TOMATO SPINACH CHICKEN PASTA

Steps:

• Cook the pasta: Cook the pasta al dente, according to package instructions.
• Cook the chicken: In the meantime, add the sun-dried tomatoes, olive oil, chicken pieces, salt, pepper, red pepper flakes to a large skillet, and cook over medium heat for 5 minutes or until the chicken is no longer pink.
• Finish cooking: Add the chopped tomatoes, garlic, and spinach to the skillet and cook for another 3 minutes or until the spinach wilts a little.
• Combine pasta and sauce: Add the drained pasta to the skillet along with ½ cup of the Parmesan cheese and toss everything together well.
• Finish and serve: Drizzle some good olive oil over the pasta and sprinkle with remaining Parmesan cheese. Serve immediately.

LIGHTER CHICKEN SPINACH & TOMATO PENNE PASTA

Steps:

• Prepare pasta according to package directions while preparing the sauce.
• Cut chicken up into cubes and set aside.
• Melt butter in a large skillet over medium heat.
• Add garlic and chicken to the skillet and saute until chicken is cooked through.
• Add tomatoes to skillet (do not drain) and simmer.
• Add flour one tablespoon at a time to milk and mix until smooth with a fork or small whisk.
• Pour milk/flour mixture into the skillet and allow to simmer until thickened. If sauce is too thick, add a little more milk at a time until you reach desired consistency.
• Add baby spinach to sauce and cook for an additional 3-5 minutes.
• Add parmesan cheese to sauce.
• Add cooked pasta to the sauce and mix.
• Serve hot and enjoy!

PENNE WITH SPINACH AND CHICKEN

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion, garlic, lemon peel and rosemary. Sauté until onion softens, about 7 minutes. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until just cooked through, about 4 minutes. Add half of spinach and toss until beginning to wilt, about 2 minutes. Add remaining spinach and toss until all spinach is wilted but still bright green, about 3 minutes longer. Mix in pasta, then 2/3 cup cheese. Moisten with reserved pasta cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper. Serve, passing remaining 1 cup cheese separately.

SPINACH-FETA CHICKEN PENNE

Steps:

• 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.

REDUCED-FAT CHICKEN, SPINACH & TOMATO PASTA

Steps:

• Cook pasta according to package directions. Drain and store to the side. Spray with hot water before serving, if needed, to loosen pasta.
• Add 2-3 Tbsp of chicken broth to heated pan, add onion, mushrooms, garlic and nutmeg. Saute on mid high heat until onion is soft and mushrooms cooked, add more broth if needed to prevent sticking.
• When onions and mushrooms are cooked, add chicken and remainder of chicken broth, cook until broth is almost completely reduced, leaving barely enough liquid to allow spinach to steam.
• Add chopped tomatos to the top of chicken mixture, then layer the chopped spinach, cover and cook until spinach is steamed.
• Add the cheeses & stir, then remove from heat.
• Add the sour cream and mix well.
• Salt and Pepper to taste.
• Pour over cooked Pasta and serve immediately.