Two-Cheese Penne with Chicken and Spinach

To balance out the meal, serve this pasta alongside a crisp romaine salad with bright acidic dressing.



  • 8 ounces uncooked penne
  • Cooking spray
  • 12 ounces skinless, boneless chicken cutlets
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp EVOO
  • 7 ounces fresh spinach
  • 1/4 tsp crushed red pepper
  • 2 garlic cloves, minced
  • 1 tbsp lemon juice
  • 2 ounces fresh pecorino Romano cheese, shredded
  • 2 ounces 1/3-less-fat cream cheese


  1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta cooking water.
  2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or just until done. Remove chicken from pan; thinly slice across grain.
  3. Return pan to medium heat. Add oil; swirl to coat. Add spinach, red pepper, and garlic; cook 3 minutes or until spinach wilts. Add cooked pasta, reserved pasta cooking water, chicken, lemon juice, and cheeses to pan; toss to coat. Cook 1 minute or until cheeses melt. Serve immediately. Serves 4 (serving size: about 1 1/2 cups).

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