Ingredients
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12 ounces whole-wheat penne
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2 tablespoons extra-virgin olive oil
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1 cup thinly sliced yellow onion
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3/4 teaspoon salt, divided
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12 cups loosely packed baby spinach
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2 medium cloves garlic, minced
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1 cup half-and-half
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1 cup shredded Gruyère cheese
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4 ounces reduced-fat cream cheese, softened
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1 1/2 teaspoons Dijon mustard
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1 teaspoon grated lemon zest
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1 tablespoon lemon juice
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1 teaspoon crushed red pepper
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1/4 teaspoon ground pepper, plus more for garnish
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3 1/2 cups shredded rotisserie chicken
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2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
Directions
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Bring water to a boil in a large Dutch oven over high heat. Cook pasta according to package directions. Reserve 1/2 cup cooking water; drain well. Wipe the pot clean.
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Heat oil in the pot over medium-high heat. Add onion and 1/4 teaspoon salt; cook, stirring often, until softened, 4 to 5 minutes. Add spinach and garlic; cook, stirring occasionally, until the spinach is bright green and wilted, 3 to 4 minutes. Reduce heat to medium-low. Add half-and-half, Gruyère, cream cheese, mustard, lemon zest, lemon juice, crushed red pepper, black pepper and the remaining 1/2 teaspoon salt; cook, stirring constantly, until the cheese is melted and the mixture is mostly smooth, about 2 minutes.
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Stir in the pasta, chicken and parsley, adding the reserved cooking water, 2 tablespoons at a time, if needed, to keep the sauce loose and creamy. Cook until the pasta and chicken are coated and warmed through, about 1 minute. Divide among 8 bowls; garnish with additional parsley and black pepper, if desired.
Nutrition Information
Serving Size: 1 1/4 cups
Calories 443, Fat 21g, Saturated Fat 9g, Cholesterol 96mg, Carbohydrates 38g, Total Sugars 4g, Added Sugars 0g, Protein 28g, Fiber 6g, Sodium 710mg, Potassium 272mg
EatingWell.com, February 2024