1 cup (250 mL) Compliments Balance penne rigate, whole wheat, raw
1 tablespoon (15 mL) Compliments canola oil
0.7 lb (300 g) chicken breasts, boneless, skinless, cut into strips
1 medium red pepper, sliced
1 medium orange pepper, sliced
2 cups (500 mL) Compliments baby spinach
2 teaspoons (10 mL) lemon juice
1½ tablespoons (22 mL) Compliments all-purpose flour
4 cloves garlic, minced
2 cups (500 mL) milk, 1%
¼ teaspoon (1 mL) freshly ground black pepper
¾ cup (175 mL) Compliments Balance medium cheddar, 19% MF, shredded
In a large pot of boiling water, cook pasta until tender but firm; drain.
As pasta is cooking, heat 1 teaspoon oil in a skillet. Add chicken and sauté 3-4 minutes or until almost cooked. Add red and orange peppers and spinach; sauté for another 3-4 minutes.
Stir in lemon juice. Transfer mixture to a bowl and set aside.
In the same pot used for pasta, heat remaining oil (2 teaspoons) over medium heat; blend in flour. Add garlic, milk and pepper. Cook, whisking constantly until mixture comes to a boil. Reduce heat and simmer for 2-3 minutes.
Remove from heat. Add cheese and stir until blended.
Add pasta, chicken and vegetables to sauce; stir until combined.