Creamy Chicken, Mushroom & Spinach Penne
Ingredients
*Main:* 8 oz whole-wheat penne, 1 lb chicken breast cubed, 8 oz cremini mushrooms sliced, 3 cups baby spinach, 3 tbsp extra-virgin olive oil, 3 garlic cloves minced, ¾ tsp sea salt, ½ tsp black pepper, ½ tsp dried oregano
*Sauce:* ¾ cup plain Greek yogurt, ½ cup low-sodium chicken broth, 1 tbsp cornstarch, 2 tbsp lemon juice, 2 tbsp grated Parmesan, 1 tsp lemon zest
*Finish:* 2 tbsp fresh parsley chopped
Method
1. Cook penne in salted water until al dente. Reserve ½ cup pasta water, drain.
2. Heat 1 tbsp olive oil over medium-high. Season chicken with ½ tsp salt and pepper. Sear 5-6 min until golden. Remove.
3. Add 2 tbsp olive oil. Sauté mushrooms 5 min until browned. Add garlic, oregano, ¼ tsp salt, cook 1 min. Add spinach, wilt 1 min.
4. Reduce heat to low. Whisk Greek yogurt, broth, cornstarch, lemon juice, Parmesan, lemon zest. Add to pan, simmer 2 min until thick and glossy.
5. Add chicken, pasta, and reserved pasta water as needed. Toss 1 min to coat. Garnish with parsley. Serve hot.
