When you need a yummy dinner on the table fast, this simple pasta fits the bill.
Creamy Chicken and Spinach Penne
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Prep:
10 min. -
Cook:
25 min. -
Serves:
6
Recipes
Recipe tags: chicken base, moderate difficulty, main, chicken, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 12 oz | penne pasta |
| 2 Tbsp | olive oil |
| 1 lb | boneless skinless chicken breasts, sliced |
| ¼ tsp | pepper |
| 1 | onion, sliced |
| 3 | cloves garlic, minced |
| 1 cup | 35% heavy cream |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 4 cups | packed baby spinach |
| 1 cup | frozen peas, thawed |
| ¼ cup | grated Parmesan cheese |
| 1 tsp | cracked pepper |
Directions
-
1
Cook pasta according to package directions; drain, reserving 1/2 cup cooking liquid.
-
2
Heat oil in large skillet set over medium heat; cook chicken and pepper for 3 to 5 minutes or until slightly browned. Stir in onion and garlic; cook for 3 to 5 minutes or until slightly softened.
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3
Stir in reserved cooking liquid, cream and Roasted Chicken Base; bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until thickened slightly.
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4
Stir in spinach and green peas; cook for 1 minute. Add pasta to skillet, tossing until well coated. Stir in Parmesan; sprinkle cracked pepper over top.
For a decadent pasta, cook diced bacon or pancetta along with the chicken.