Ingredients: |
Ingredients: 6 ounces whole wheat penne
4 teaspoons extra-virgin olive oil
3/4 pound boneless, skinless chicken breasts, cut into bit-size pieces
1 sweet onion, diced
1 fennel bulb, cored and diced
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 cup dry sherry
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 cup low-fat milk
4 cups baby spinach
1/2 cup grated Parmesan
1/4 cup chopped fresh chives
Black pepper
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Directions: |
Directions:Cook pasta according to package direction. Drain thoroughly, return to pot and cover.
Meanwhile, heat 2 teaspoons oil in a large skillet over medium-high heat. Add chicken and cook, stirring once or twice, until brined, 4 to 6 minutes; set aside.
Add remaining oil and the onion, fennel, garlic, salt and thyme to skillet and reduce heat to medium. Cook, stirring often, until vegetables begin to soften, 5 to 7 minutes. Add sherry and cook, stirring often, until evaporated, 1 to 2 minutes. Sprinkle with flour and stir to coat. Add broth and milk, increase heat to medium high and bring to a simmer, stirring instantly. Cook, stirring often, until sauce is thickened, 2 to 3 minutes.
Add chicken and any accumulated juices back to skillet and cook, stirring often, until chicken is cooked through, about 3 minutes.
Add spinach and cook until wilted, 30 to 90 seconds. Remove from heat and stir in Parmesan and chives. Stir in chicken and save into pasta; season with black pepper. |
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