Reduced Fat Chicken Spinach Tomato Pasta
Elevate your weeknight meals with this Reduced Fat Chicken Spinach Tomato Pasta, a wholesome yet indulgently creamy dish that balances bold flavors with a healthier twist. Whole wheat penne is tossed in a velvety sauce made from low-fat cream cheese and almond milk, while tender chicken breast, juicy cherry tomatoes, and fresh spinach add layers of nutrition and texture. This recipe is seasoned perfectly with garlic, black pepper, and optional Parmesan for a burst of savory goodness. With just 30 minutes from start to finish, this quick and easy pasta dish is ideal for busy families looking to enjoy a lighter take on classic comfort food. Garnish with fresh basil for a restaurant-quality finish, and prepare to savor every guilt-free bite!
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Recipe Information
Ingredients
- 250 g Penne pasta (whole wheat, if preferred)
- 1 tbsp Olive oil
- 300 g Boneless, skinless chicken breast
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 cloves Garlic, minced
- 200 g Cherry tomatoes, halved
- 100 g Fresh spinach
- 2 tbsp Low-fat cream cheese
- 100 ml Unsweetened almond milk (or skim milk)
- 20 g Parmesan cheese, grated (optional)
- 5 leaves Fresh basil leaves (optional, for garnish)
Instructions
Cook the penne pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Season the chicken breast with half the salt and pepper, then add to the skillet. Cook for 5-6 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and set aside to rest for a few minutes before slicing into bite-sized strips.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.
Lower the heat to medium-low and add the spinach, cooking for an additional 1-2 minutes until wilted.
Stir in the low-fat cream cheese and almond milk, whisking gently to combine into a creamy sauce. If the sauce is too thick, add 1-2 tablespoons of the reserved pasta water to adjust the consistency.
Season the sauce with the remaining salt and pepper.
Return the cooked pasta and sliced chicken to the skillet, tossing everything together until well coated in the sauce and heated through.
Serve immediately, garnished with a sprinkle of Parmesan cheese and fresh basil leaves if desired.
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 3168 mg | 138% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.3 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 621 mg | 48% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1437 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
