I put this recipe together one day and really loved it! I used skim milk, whole wheat penne pasta, and Smart Balance 50/50 butter blend to make it a little healthier yet still creamy and satisfying! Next time I might add some mushrooms to add some more flavor. Special note: I prepared all of the penne but ended up leaving about two servings out because I like a more saucy pasta.

Ingredients

6 serv.

whole wheat penne↗1 package
boneless chicken breast↗1 -2
Italian-style diced tomatoes↗1 can
Baby Spinach↗2 cups
Smart Balance Omega Plus↗1⁄4 cup
garlic cloves, minced (more or less according to taste)↗2
skim milk↗1 cup
flour, divided↗2 tablespoons
parmesan cheese↗1⁄3 cup

Step-by-step instructions

1
Prepare pasta according to package directions while preparing the sauce.
2
Cut chicken up into cubes and set aside.
3
Melt butter in a large skillet over medium heat.
4
Add garlic and chicken to the skillet and saute until chicken is cooked through.
5
Add tomatoes to skillet (do not drain) and simmer.
6
Add flour one tablespoon at a time to milk and mix until smooth with a fork or small whisk.
7
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.
8
Add baby spinach to sauce and cook for an additional 3-5 minutes.
9
Add parmesan cheese to sauce.
10
Add cooked pasta to the sauce and mix.
11
Serve hot and enjoy!

Source: food.com

Original recipe ↗

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