Creamy Spinach & Artichoke Chicken Pasta
Serves
4
Prep Time
0 minutes
Cook Time
20 minutes
Ingredients
8 oz (225 g) lentil pasta
4 x 4 oz (115 g) boneless, skinless chicken breasts
5 oz (140 g) baby spinach, roughly chopped
4 oz (115 g) low-fat cream cheese, chunked
6 fl oz (180 ml) almond milk, unsweetened
1.6 oz (45 g) grated Parmesan cheese, plus extra to garnish
2 tsp garlic powder
14 oz (400 g) can artichoke hearts, rinsed, squeezed dry, chopped
salt & black pepper, to taste
Nutrition
(Per Serving)
Calories
300
Fats
12 g
Protein
23 g
Carbs
25 g
Instructions
- Bring large saucepan of water to a boil. Cook pasta according to package directions.
- Season chicken with ⅛ teaspoon each of salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chicken and cook, turning once, until browned and thermometer inserted into the thickest part registers 165°F (74°C). Transfer to a plate.
- Combine spinach with 1 tablespoon of water in a large skillet. Cook for 2 minutes over medium heat.
- Add cream cheese and milk to skillet and stir to melt cheese. Add Parmesan, garlic powder, and a pinch of salt and pepper; cook, whisking the sauce until thickened. Add artichokes and cooked pasta, tossing to combine.
- Divide pasta between 4 bowls. Thinly slice each chicken breast and arrange on top of pasta. Sprinkle with additional Parmesan and serve.