Chicken Penne Pasta with a Lightened-up Parmesan Cream Sauce

I lovelovelove this pasta! Like seriously, this Parmesan cream sauce sounds like the bomb. I could eat pasta everyday and never get tired of it, so I totally need to make this. Pinning! 🙂

Chicken Penne Pasta with a Lightened-up Parmesan Cream Sauce

A (Lighter) Creamy Penne Chicken Pasta Dish with mushrooms, spinach, and sun-dried tomatoes. Easy, 30-minute dinner that can be made in ONE pot!

Ingredients

• 12 ounces Penne Pasta (use Barilla Pronto for super quick prep!)
• 1/2 cup sundried tomatoes packed in oil, coarsely chopped
• 8 ounces cremini mushrooms, thinly sliced
• 1 cup (prepared/leftover) rotisserie or grilled chicken, shredded
• 2 cups packed baby spinach
• 1/2 cup Parmesan cheese

Parmesan Sauce

• 1 tablespoon olive oil (or oil from the sundried tomatoes)
• 3 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 3 tablespoons white flour
• 1 cup chicken stock (or chicken broth; stock has more flavor)
• 1 cup milk (1%, 2%, or whole milk; 1% for the lightest version)
• 1/2 teaspoon Italian seasoning
• 5 tablespoons Parmesan cheese
• Salt and Pepper, to taste
• Optional: fresh thyme

Instructions

1. Cook the penne pasta according to package directions*. Drain and set aside.
2. In the same pot, over medium heat, add in 1 tablespoon of oil from the sundried tomatoes. Add in the mushrooms and stir for 3-4 minutes. Add in the coarsely chopped tomatoes and stir for another 1-2 minutes. Dump this mixture on top of the set aside Penne.
3. get the full instructions @ chelseasmessyapron.com

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