A lighter take on creamy chicken pasta made in one pot with lean chicken, Parmesan, spinach, and a silky flavorful sauce.

Scale

2 tablespoons olive oil

1 pound boneless skinless chicken breast, diced

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon Italian seasoning

4 garlic cloves, minced

1 small onion, diced

8 ounces mushrooms, sliced

8 ounces penne pasta

3 cups low-sodium chicken broth

1 cup low-fat milk

3 ounces light cream cheese

½ cup grated Parmesan cheese

2 cups fresh spinach

1 tablespoon lemon juice

2 tablespoons parsley

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Heat olive oil in a large pot. Cook seasoned chicken until nearly done. Remove and set aside.

In the same pot sauté onion and mushrooms until softened. Add garlic and cook briefly.

Stir in pasta, broth and milk. Simmer covered until pasta is tender.

Return chicken to pot and stir in cream cheese, Parmesan, spinach and lemon juice. Cook until creamy.

Garnish with parsley and serve warm.

Add extra broth when reheating leftovers.

Whole wheat pasta works beautifully.

Add broccoli or peas for extra vegetables.

Freshly grated Parmesan gives the smoothest sauce.