Chicken Penne Pasta with a Lightened-up Parmesan Cream Sauce Recipe

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12 ounces Penne Pasta (use Barilla Pronto for super quick prep!)
1/2 cup sundried tomatoes packed in oil, coarsely chopped
8 ounces cremini mushrooms, thinly sliced
1 cup (prepared/leftover) rotisserie or grilled chicken, shredded
2 cups packed baby spinach
1/2 cup Parmesan cheese

Parmesan Sauce
1 tablespoon olive oil (or oil from the sundried tomatoes)
3 tablespoons unsalted butter
1 teaspoon minced garlic
3 tablespoons white flour
1 cup chicken stock (or chicken broth; stock has more flavor)
1 cup milk (1%, 2%, or whole milk; 1% for the lightest version)
1/2 teaspoon Italian seasoning
5 tablespoons Parmesan cheese
Salt and Pepper, to taste
Optional: fresh thyme


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