8 ounces uncooked quick-cooking penne
12 ounces skinless, boneless chicken cutlets
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
about 6 ounces fresh spinach
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1 tablespoon lemon juice
2 ounces Romano cheese, shredded (about 1/2 cup)
2 ounces 1/3-less-fat cream cheese (about 1/4 cup)
1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta cooking water.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side or just until done. Remove chicken from pan; thinly slice across grain.
3. Return pan to medium heat. Add oil; swirl to coat. Add spinach, red pepper, and garlic; cook 3 minutes or until spinach wilts. Add cooked pasta, reserved pasta cooking water, chicken, lemon juice, and cheeses to pan; toss to coat. Cook 1 minute or until cheeses melt. Serve immediately.
Enjoy! John 14:2-3
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This recipe courtesy of My Recipes, beautiful photo credits to Red Meat and Gin and posted by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.