Ingredients – serving 4
- 6 ounces uncooked farfalle pasta or any bite-sized shape pasta (white or wheat), about 3 cups
- 2 tablespoons olive oil
- 4 cups spinach
- 1 onion
- 1-2 bell peppers
- 1/2 pound boneless skinless chicken breasts
- 2 cloves garlic, minced
- 1 3/4 cups low-sodium chicken broth
- 1 3/4 cups fat-free milk
- 2 tablespoons all-purpose flour
- 1/2 tsp onion powder
- 1/2 tsp dried basil
- 1/2 tsp dried parsley flakes
- 1 cup freshly grated parmesan cheese
- Salt and pepper
Instructions
- Wash hands.
- Add olive oil to pot over medium high heat.
- Wash and cut vegetables. Add chopped vegetables to skillet & saute for 5 minutes. Take veggies out and set aside.
- Cut chicken breasts into bite sized pieces, about 1 inch, and season with salt and pepper and add to the hot skillet and brown on all sides for 1-2 minutes.
- Add minced garlic and saute for one minute.
- Add chicken broth, vegetables, milk, flour, onion powder, basil, parsley and uncooked pasta to pan and stir well to combine.
- Bring to a gentle boil, then cover and reduce heat to a simmer.
- Simmer for 15-20 minutes or until pasta is tender, stirring once or twice during this time.
- Remove from heat and stir in freshly grated parmesan cheese.
- Season with salt and pepper, if needed.
- Serv with veggies, green salad, breadsticks, fruit.
