Preparation: 10 min Cook: 15 min
Spinach is combined with smoked chicken and pasta in this light cream sauce.
You will need:
| 4 cups |
penne pasta |
1 L |
| 1 |
can (370 ml) 2% or fat free evaporated milk |
1 |
| 2 tsp |
all-purpose flour |
10 ml |
| 3/4 tsp |
salt |
4 ml |
| 1/4 tsp |
freshly ground black pepper |
1 ml |
| 1 |
pkg (4 oz/125 g) herb-and-garlic cream cheese |
1 |
| 1 |
pkg (10 oz/300 g) frozen chopped spinach, thawed and drained |
1 |
| 1 1/2 cups |
diced smoked chicken breast (about 8 oz/250 g) |
375 ml |
| 3 |
green onions, sliced |
3 |
Tools Required:
Large non-stick skillet
Step 1:
Cook pasta according to package directions; drain and set aside.
Step 2:
Stir together evaporated milk, flour, salt and pepper in large non-stick skillet. Add cheese; cook over medium-high heat, stirring, for about 5 minutes or until just boiling and slightly thickened.
Step 3:
Stir spinach, chicken, onions and cooked pasta into skillet and heat through.
Makes 6 servings
Nutrients per serving (with fat-free evaporated milk): about 416 Calories, 27 g Protein, 12 g Fat, 50 g Carbohydrate
Good to Know: Evaporated milk is a great substitution for higher fat creams when making a cream sauce because it gives the rich, creamy taste of cream, with less fat!
