Searching through my favorite magazine recipe file, I found a chicken pasta recipe that was easy to make and quite delicious. It was published in Cooking Light magazine, December 2014.
I followed the recipe, but changed up the ingredients as I often do to make the recipe my own. This saucy pasta can be a perfect dish for those cold winter nights when only a comforting meal will help you stay warm.
Here is how I made the dish:
Cook 8 ounces or one cup of penne pasta until done. Drain and reserve 1 cup of the pasta cooking water to use in the recipe.
Next, heat a skillet on the stove and add one tablespoon olive oil. Add one large chicken breast, which has been cut into bite-sized pieces to sear and cook. Sprinkle the chicken with a seasoning of choice. I usually use Pensey’s Parisian Herbs. Remove the chicken from the pan when done and place aside.
Next add one tablespoon of olive oil to the pan, and add 1/2 of a chopped green pepper, with minced garlic to taste. Stir to warm and begin to cook. Add, one box of chopped and drained fresh green spinach. As the spinach is cooking, add pasta, chicken, and 2 ounces of low-fat cream cheese and 2 ounces of Parmesan cheese. To thin, begin to add the pasta water until the proper sauce is formed. At least 1/2 cup of the water should be used. Serve and enjoy with those you love.