Ingredients
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1 pound(454 g) whole grain penne pasta
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1 tablespoon(15 ml) olive oil
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1 pound(454 g) boneless, skinless chicken breast
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1 teaspoon(5 ml) all-purpose Mediterranean seasonings
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1 teaspoon(5 ml) ground black pepper
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1 cup(250 ml) regular cream
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1 tablespoon(15 ml) minced garlic
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1/4 cup(60 ml) grated Parmesan cheese
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1 cup(250 ml) baby spinach, packed
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1/3 cup(80 ml) sliced California Black Ripe Olives
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1 cup(250 ml) grape tomatoes, halved
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1/2 cup(125 ml) cilantro, chopped
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Instructions
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Boil pasta for 8 minutes, or until al dente. Drain, reserving 1/2 cup (125 ml) of pasta water.
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Heat olive oil in a medium skillet over medium heat. Cut chicken into 1/2 inch (1-2 cm) slices lengthwise, then in half horizontally. Lightly season in Mediterranean seasoning and pepper to taste, and sauté until lightly browned and cooked through.
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In the skillet, add pasta water, cream, and minced garlic and simmer for 5 minutes. Remove skillet from heat, add in spinach and Parmesan cheese. Stir until cheese is melted and spinach is slightly wilted, but not cooked.
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Toss pasta in a bowl with chicken sauté ingredients, adding in tomatoes and olives. Serve, topped with a sprinkle of feta and cilantro.
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