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Creamy Chicken Penne

Rated : 
 by 14 people
Makes: 4 servings Prep 40 mins Cook 50 mins View Nutrition Facts


  • 6 ounces  whole-wheat penne
  • 4 teaspoons  extra-virgin olive oil
  • 3/4 pound  boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 sweet onion, diced
  • 1 fennel bulb, cored and diced
  • 1 tablespoon  minced garlic
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  dried thyme leaves
  • 1/4 cup  dry sherry
  • 3 tablespoons  all-purpose flour
  • 1 cup  reduced-sodium chicken broth
  • 1 cup  low-fat milk
  • 4 cups  baby spinach
  • 1/2 cup  grated Parmesan
  • 1/4 cup  chopped fresh chives
  • Black pepper


1. Cook pasta according to package directions. Drain thoroughly, return to pot and cover.

2. Meanwhile, heat 2 teaspoons oil in a large skillet over medium-high heat. Add chicken and cook, stirring once or twice, until browned, 4 to 6 minutes; set aside.

3. Add remaining oil and the onion, fennel, garlic, salt and thyme to skillet and reduce heat to medium. Cook, stirring often, until vegetables begin to soften, 5 to 7 minutes. Add sherry and cook, stirring often, until evaporated, 1 to 2 minutes. Sprinkle with flour and stir to coat. Add broth and milk, increase heat to medium high and bring to a simmer, stirring constantly. Cook, stirring often, until sauce is thickened, 2 to 3 minutes.

4. Add chicken and any accumulated juices back to skillet and cook, stirring often, until chicken is cooked through, about 3 minutes.

5. Add spinach and cook until wilted, 30 to 90 seconds. Remove from heat and stir in Parmesan and chives. Stir chicken and sauce into pasta; season with black pepper.

Creamy Chicken Penne
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