Go Back
Print Recipe
4.25 from 4 votes

Chicken and Spinach Pasta Alfredo

7 Green, 5 Blue, and 5 Purple points per serving.
Makes: 5 servings.
Calories: 264
Author: Alisha Hughes

Ingredients

  • 4 ounces Barilla Protein Plus penne pasta
  • 1 teaspoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 5 cups fresh baby spinach
  • Cooking spray
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 tablespoon light butter
  • 1 tablespoon flour
  • 1 cup fat-free skim milk
  • 2 tablespoons light cream cheese
  • 6 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons fresh snipped parsley, optional

Instructions

  • Cook penne pasta, according to the directions on the package and drain the pasta.
  • Heat oil in a large nonstick skillet set over medium heat. Add garlic and spinach and sauté for 2-3 minutes, or until the spinach is wilted, stirring occasionally. Transfer spinach to a medium sized bowl.
  • Spray the skillet with cooking spray. Add chicken and sprinkle with salt. Cook chicken 6-7 minutes, or until fully cooked, mixing occasionally. Transfer chicken to the bowl with the spinach, and set aside.
  • Melt butter in the skillet and mix flour in with the melted butter.
  • Add milk and cook, whisking constantly, 3-4 minutes or until the milk thickens.
  • Add cream cheese and 1/4 cup Parmesan cheese and cook, whisking constantly, 2-3 minutes, or until the cheese melts.
  • Add drained pasta, chicken, and spinach to the sauce and cook an additional 2-3 minutes, allowing all of the ingredients to mix well and the sauce to thicken one last time. Salt and pepper, to taste.
  • Sprinkle with parsley and remaining 2 tablespoons Parmesan cheese, if desired.