Free Issue! Try Saltscapes Magazine before you buy. Download Now

Creamy Penne Pasta


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.

Creamy Penne Pasta

Rate this Recipe

You are commenting as guest.

Comments from Other Readers

You are commenting as guest.