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Creamy Chicken Penne

Creamy Chicken Penne

Nutrition Facts
  • cal. (kcal) 472
Creamy Chicken Penne
  • Makes: 4 servings
  • Prep: 40 mins
  • Cook: 50 mins
  • Carb Grams Per Serving: 54


  • 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 472 cal., 12 g total fat (3 g sat. fat), 797 mg sodium, 54 g carb. (4 g fiber), 34 g pro.


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