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Creamy Pasta With Chicken & Walnuts

Prep Time10 minutes
Cook Time25 minutes
Servings: 4
Calories: 501kcal

Ingredients

  • 1 pound boneless skinless chicken breast (cut into 1" pieces)
  • 2 tablespoon low-fat Italian dressing
  • 8 ounces uncooked penne pasta
  • 1 tablespoon olive oil spread (butter also works fine)
  • 2 tablespoon garlic (finely minced)
  • 1 tablespoon all-purpose flour
  • 1 cup fat free evaporated milk (or skim milk)
  • ½ cup 1% low-fat cottage cheese
  • 2 ounces shredded Parmesan cheese
  • 2 cups baby spinach leaves
  • ¼ teaspoon ground black pepper

Instructions

  • Use a sharp knife to remove the visible fat from the chicken breast. Cut the meat into 1-inch pieces. Place the chicken in a bowl with 2 tablespoons lite Italian dressing and toss to coat. Cover the bowl with plastic wrap and set in the fridge to marinate as you prepare the rest of the recipe.
  • Bring a large pot of water to a boil and cook the pasta according to package instructions.
  • Heat the olive oil spread in a skillet over medium heat. When the oil begins to sizzle, add the minced garlic and cook for 1 minute.
  • Add the flour to the skillet and cook for another minute more, stirring constantly.
  • Gradually add the evaporated milk to the skillet, stirring constantly.
  • Stir the cottage cheese and Parmesan cheese.
  • Stir in the spinach leaves. Cook until just wilted.
  • Stir in the black pepper.
  • When the pasta is done cooking, drain the pasta reserving about ½ cup of the pasta cooking water. Return the drained pasta to the large pot.
  • Pour the cheese sauce on top of the cooked pasta and stir it around until mixed. You might need to add a little bit of pasta cooking water to loosen up the sauce (optional.)
  • Wipe the skillet clean and give it a light spritz of nonstick spray. Crank the heat up to medium-high and cook the chicken. You might need to work in 2 batches. Leave the chicken alone for a minute or two, so it develops a nice brown sear on it.
  • Cook the chicken until completely browned. The chicken should no longer be pink in the center.
  • While the chicken is cooking, chop up ¼ cup of walnuts.
  • Spoon the pasta/cheese mixture into serving dishes and top with the chicken and chopped walnuts.