20-Minute Tuscan Chicken with Penne Pasta

• Meat

  • 2 cups Rotisserie chicken

• Produce

  • 1/2 tsp Basil, dried
  • 1 Basil, fresh
  • 4 Garlic cloves
  • 1/2 Onion or 1 tablespoon onion powder
  • 1 tsp Oregano, dried
  • 2 cups Spinach, frozen
  • 1/4 tsp Thyme, dried
  • 2 (14.5 ounces cans Tomatoes
  • 1 Tomatoes

• Canned Goods

  • 2 cups Chicken stock

• Pasta & Grains

  • 1 16 ounce box Penne pasta

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Half & half, fat-free
  • 1 Parmesan cheese

Found on galonamission.com

Description

Ingredients

• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 2 cups frozen spinach
• ½ onion or 1 tablespoon onion powder
• 1 teaspoon dried oregano
• ¼ teaspoon dried thyme
• ¼ teaspoon pepper
• ½ teaspoon salt
• ½ teaspoon dried basil
• 2 (14.5 ounces) cans diced tomatoes, drained
• 2 cups chicken stock
• 2 cups rotisserie chicken
• ½ cup fat-free half & half*
• 3 tablespoons all-purpose flour
• 16 ounce box penne pasta
• diced tomatoes, to garnish
• fresh basil, to garnish
• parmesan cheese, to garnish

Directions

• Place the oil, garlic, spinach, and onion or onion powder in a 6-quart dutch oven. Simmer over medium heat for 5 minutes.
• Meanwhile, fill a large pot with salted water. Allow the water to boil, then add the pasta.
• Add the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the dutch oven. Allow the mixture to come to a boil, then stir. Add the chicken and stir.
• In a small bowl, whisk together the half & half and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mixture is combined.
• Allow the sauce to simmer until the pasta is al dente, about 12 minutes.
• Drain the pasta, add the pasta to the sauce and stir.
• Garnish with diced tomatoes, fresh basil, and parmesan cheese.