Chicken & Spinach Pasta

7 meals

From a reel by Jack Perez — watch the original

Ingredients

• 16 oz Barilla Penne Pasta (454g)
• 1.5 lbs Boneless Skinless Chicken Breast (680g)
• 10 oz Fresh Spinach (284g)
• 1 Cup Grated Parmesan Cheese (90g)
• 2 Cups Skim Milk (480mL)
• 2 Tbsp All-Purpose Flour (15g)
• 2–3 Garlic Cloves, minced
• 1.5 oz Sun-Dried Tomatoes, chopped (40g)
• 1 tsp Italian Seasoning (2g)
• 1 tsp Salt
• 1 tsp Black Pepper

Instructions

1. Boil the pasta following the package instructions, making sure to save 1/2 cup of the pasta water before draining.
2. Season the chicken and cook it in a pan until it is browned and fully cooked, then remove it from the pan.
3. Sauté the minced garlic and chopped sun-dried tomatoes for 1 to 2 minutes.
4. Incorporate the skim milk, flour, and parmesan cheese into the pan, cooking the mixture until it reaches a thickened consistency.
5. Combine the cooked pasta, chicken, and spinach into the sauce, using a small amount of the reserved pasta water to adjust the consistency if necessary.
6. Portion the mixture into 7 servings, approximately 2.25 cups each.