Spinach-Feta Chicken Penne Recipe

Spinach-Feta Chicken Penne Recipe
Spinach-Feta Chicken Penne Recipe photo by Taste of Home
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Spinach-Feta Chicken Penne Recipe

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I wanted a light sauce for pasta, so I cooked tomatoes with garlic, wine and olive oil. It’s a blockbuster combo for seafood, too. —Geralyn Sipos, Blandon, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (12 ounces) whole wheat penne pasta
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/4-in.-thick strips
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 3 garlic cloves, minced
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup dry white wine or additional broth
  • 6 plum tomatoes, chopped
  • 2 cups fresh baby spinach
  • 3/4 cup crumbled feta cheese

Directions

In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot.
Meanwhile, toss chicken with 2 tablespoons oil, 1/2 teaspoon salt and pepper. In a large skillet, cook and stir chicken, half at a time, over medium-high heat 3-5 minutes or until no longer pink; remove from pan.
In same skillet, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender. Add broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook 2 minutes. Stir in tomatoes and remaining salt; cook until tomatoes are softened. Stir in spinach until wilted.
Add chicken and tomato mixture to pasta; heat through, tossing to combine. Serve with cheese. Yield: 6 servings.
Originally published as Spinach-Feta Chicken Penne in Simple & Delicious August/September 2016

Nutritional Facts

1-1/2 cups: 455 calories, 13g fat (3g saturated fat), 70mg cholesterol, 552mg sodium, 46g carbohydrate (3g sugars, 8g fiber), 36g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat, 1 vegetable.

  • 1 package (12 ounces) whole wheat penne pasta
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/4-in.-thick strips
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 3 garlic cloves, minced
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup dry white wine or additional broth
  • 6 plum tomatoes, chopped
  • 2 cups fresh baby spinach
  • 3/4 cup crumbled feta cheese
  1. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot.
  2. Meanwhile, toss chicken with 2 tablespoons oil, 1/2 teaspoon salt and pepper. In a large skillet, cook and stir chicken, half at a time, over medium-high heat 3-5 minutes or until no longer pink; remove from pan.
  3. In same skillet, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender. Add broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook 2 minutes. Stir in tomatoes and remaining salt; cook until tomatoes are softened. Stir in spinach until wilted.
  4. Add chicken and tomato mixture to pasta; heat through, tossing to combine. Serve with cheese. Yield: 6 servings.
Originally published as Spinach-Feta Chicken Penne in Simple & Delicious August/September 2016

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