Fall Harvest Chicken Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 1 lb chicken breast
  • 6 oz vegetable pasta penne
  • 7 oz roasted red peppers
  • 4 oz spinach leaves
  • 1½ cup corn
  • 1 medium red onion
  • 5 garlic cloves
  • 2 oz ⅓ less fat cream cheese
  • 1 tsp italian seasoning
  • 1 tbsp. butter
  • 2 tsp. olive oil
  • 1 tbsp. water
  • ½ cup skim milk
  • Parmesan (optional)
  1. Cook noodles according to box. While cooking, cube chicken and add to a large saute pan with olive oil. Season with salt and pepper heat until cooked through and golden brown and set aside.
  2. Add garlic, roasted peppers, water and Italian seasoning to a blender or food processor and pulse until smooth.
  3. Add 1 tbsp butter to the same saute pan used for the chicken and add onions. Cook until tender, about 3-4 minutes and add pepper sauce to pan with milk and cream cheese. Stir to combine.
  4. Add corn, chicken and spinach to sauce and stir to combine.
  5. Fold in drained pasta and serve immediately.
Nutritional Facts are for 1 cup serving size.
Sprinkle Parmesan for added salty flavor.
Parmesan was not included in the nutritional facts.
Recipe by Words Like Honeycomb at http://www.wordslikehoneycomb.com/fall-harvest-chicken-pasta/