This pasta dish is quick to make and everyone in your family will devour it, spinach and all!
8 ounce uncooked penne noodles
4 boneless, skinless chicken breasts, grilled and chopped
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon extra virgin olive oil
7 ounces fresh spinach
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1 Tablespoon lemon juice
2 ounces, fresh pecorino Romano cheese, shredded (about 1/2 cup) or Parmesan cheese
2 ounces, 1/3 less-fat cream cheese
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta cooking water. Add olive oil to a large skillet over medium heat and swirl to coat. Add spinach, red pepper, and garlic; cook 3 minutes or until spinach wilts. Add cooked pasta, reserved lemon juice, and cheese to pan; toss to coat. Cook 1 minute or until cheeses melt. Serve immediately.
Recipe adapted from Cooking Light Magazine