Description
A creamy yet light pasta dish made with lean chicken breast, fresh spinach, whole wheat pasta, and a flavorful garlic parmesan sauce. Perfect for a quick healthy dinner or meal prep.
Ingredients
12 oz (340 g) whole wheat pasta
2 boneless skinless chicken breasts (about 1 lb / 450 g), sliced
2 cups (60 g) fresh spinach
3 cloves garlic, minced
1 tablespoon olive oil (15 ml)
1 tablespoon butter (14 g)
1 cup (240 ml) low-fat milk
½ cup (120 ml) chicken broth
½ cup (50 g) grated parmesan cheese
1 tablespoon whole wheat flour (8 g)
½ teaspoon salt (3 g)
½ teaspoon black pepper (2 g)
½ teaspoon paprika (2 g)
1 tablespoon chopped parsley (optional, 4 g)
Extra parmesan for garnish (optional)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve ½ cup pasta water before draining.
Heat olive oil in a large skillet over medium heat and cook the sliced chicken with salt, pepper, and paprika for about 6–8 minutes until fully cooked. Remove from the skillet.
In the same skillet melt butter and sauté the minced garlic for about 1 minute.
Sprinkle in the flour and stir for 30 seconds, then slowly whisk in milk and chicken broth.
Cook the sauce for 3–4 minutes until slightly thickened.
Stir in parmesan cheese and fresh spinach and cook until the spinach wilts.
Add the cooked pasta and chicken back to the skillet and toss until everything is coated in the sauce. Add a little pasta water if needed.
Garnish with parsley and additional parmesan before serving.
Notes
Use freshly grated parmesan cheese for the best flavor and smoother sauce.
Whole wheat pasta adds extra fiber but regular pasta can also be used.
If the sauce thickens too much, add a splash of milk or reserved pasta water when reheating.
For extra vegetables, add mushrooms, cherry tomatoes, or zucchini during cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes