for 4 portions
1 tablespoon of olive oil
2 chicken breasts, cut into cubes
1 teaspoon of salt
½ teaspoon pepper
3 cloves garlic, chopped
2 tablespoons of flour
1 cup chicken broth (240 ml)
1 cup of skim milk (240 ml), or milk of your choice
½ teaspoon salt
¼ teaspoon pepper
2 cups spinach (80 g)
2 cups whole grain penne pasta (400 g), cooked
¼ cup Parmesan cheese (30 g), optional
Heat the olive oil in a frying pan and add the chicken. Season with salt and pepper and cook for 5 to 8 minutes or until the chicken is no longer pink.
Remove the chicken from the pan and set aside.
In the same skillet, add the garlic and sauté for one minute over medium heat.
Sprinkle the flour over the garlic and slowly add the chicken broth.
Stir quickly to avoid lumps.
Add the skim milk, stir and boil to thicken the sauce. Season with salt and pepper.
Once the sauce has thickened, add the spinach and stir until it has wilted.
Remove from the heat and add the cooked penne, chicken and parmesan cheese. Stir to coat.
Top with fresh Parmesan cheese.