This recipe came about thanks to some great coupons and what we had on stock in the pantry. It turned out really pretty good. My taste testers (Ryan and Dixie Chick) liked everything but the "squishy" tomatoes. I liked them - so I guess its a preference thing.
Ingredients:
1 pd. of boneless skinless chicken breasts, cut into 1 inch pieces
2 cups of whole wheat cooked penne pasta
1 med-lg. red bell pepper, cut into small strips
1 - 6 oz. bag of fresh spinach
1 cup of cherry tomatoes
1 tbsp of extra virgin olive oil
1 container of garlic flavored Philadelphia cooking cream (new product - look for $1.50 off coupons at the store)
6 fresh basil leaves (the larger the better)
1 tsp of prepared minced garlic (out of the jar, found in the produce section)
Parmesan cheese to sprinkle
Directions:
Cook whole wheat pasta according to package directions. Try to time it so the pasta ends at the same time as the chicken and other ingredients. (About 12 minutes prep total). In large skillet, cook peppers, chicken and tomatoes in olive oil on medium high heat for 5-6 minutes or until chicken is cooked through. Add in minced garlic, shredded basil leaves and bag of spinach. Stir until spinach is wilted through and mixed in - about 3 minutes. Add in garlic cooking cream and stir for 3 minutes. Drain pasta and add to chicken mixture in skillet. Stir 1 final minute and serve warm. Sprinkle with Parmesan cheese to serve.
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