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Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Active Time:20 minsTotal Time:35 minsServings:8
Active Time:20 mins
Active Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:8
Servings:
8
Cook Mode(Keep screen awake)
Ingredients
12ounceswhole-wheat penne
2tablespoonsextra-virgin olive oil
1cupthinly slicedyellow onion
3/4teaspoonsalt, divided
2mediumcloves garlic, minced
1cuphalf-and-half
1cupshredded Gruyère cheese
4ouncesreduced-fat cream cheese, softened
1 1/2teaspoonsDijon mustard
1teaspoongratedlemon zest
1tablespoonlemon juice
1teaspooncrushed red pepper
1/4teaspoonground pepper, plus more for garnish
3 1/2cupsshreddedrotisserie chicken
2tablespoonschoppedfresh flat-leaf parsley, plus more for garnish
DirectionsBring water to a boil in a large Dutch oven over high heat. Cook pasta according to package directions. Reserve 1/2 cup cooking water; drain well. Wipe the pot clean.Heat oil in the pot over medium-high heat. Add onion and 1/4 teaspoon salt; cook, stirring often, until softened, 4 to 5 minutes. Add spinach and garlic; cook, stirring occasionally, until the spinach is bright green and wilted, 3 to 4 minutes. Reduce heat to medium-low. Add half-and-half, Gruyère, cream cheese, mustard, lemon zest, lemon juice, crushed red pepper, black pepper and the remaining 1/2 teaspoon salt; cook, stirring constantly, until the cheese is melted and the mixture is mostly smooth, about 2 minutes.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleStir in the pasta, chicken and parsley, adding the reserved cooking water, 2 tablespoons at a time, if needed, to keep the sauce loose and creamy. Cook until the pasta and chicken are coated and warmed through, about 1 minute. Divide among 8 bowls; garnish with additional parsley and black pepper, if desired.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleNutrition InformationServing Size: 1 1/4 cupsCalories 443, Fat 21g, Saturated Fat 9g, Cholesterol 96mg, Carbohydrates 38g, Total Sugars 4g, Added Sugars 0g, Protein 28g, Fiber 6g, Sodium 710mg, Potassium 272mgEatingWell.com, February 2024
Directions
Bring water to a boil in a large Dutch oven over high heat. Cook pasta according to package directions. Reserve 1/2 cup cooking water; drain well. Wipe the pot clean.Heat oil in the pot over medium-high heat. Add onion and 1/4 teaspoon salt; cook, stirring often, until softened, 4 to 5 minutes. Add spinach and garlic; cook, stirring occasionally, until the spinach is bright green and wilted, 3 to 4 minutes. Reduce heat to medium-low. Add half-and-half, Gruyère, cream cheese, mustard, lemon zest, lemon juice, crushed red pepper, black pepper and the remaining 1/2 teaspoon salt; cook, stirring constantly, until the cheese is melted and the mixture is mostly smooth, about 2 minutes.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleStir in the pasta, chicken and parsley, adding the reserved cooking water, 2 tablespoons at a time, if needed, to keep the sauce loose and creamy. Cook until the pasta and chicken are coated and warmed through, about 1 minute. Divide among 8 bowls; garnish with additional parsley and black pepper, if desired.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleNutrition InformationServing Size: 1 1/4 cupsCalories 443, Fat 21g, Saturated Fat 9g, Cholesterol 96mg, Carbohydrates 38g, Total Sugars 4g, Added Sugars 0g, Protein 28g, Fiber 6g, Sodium 710mg, Potassium 272mg
Bring water to a boil in a large Dutch oven over high heat. Cook pasta according to package directions. Reserve 1/2 cup cooking water; drain well. Wipe the pot clean.
Heat oil in the pot over medium-high heat. Add onion and 1/4 teaspoon salt; cook, stirring often, until softened, 4 to 5 minutes. Add spinach and garlic; cook, stirring occasionally, until the spinach is bright green and wilted, 3 to 4 minutes. Reduce heat to medium-low. Add half-and-half, Gruyère, cream cheese, mustard, lemon zest, lemon juice, crushed red pepper, black pepper and the remaining 1/2 teaspoon salt; cook, stirring constantly, until the cheese is melted and the mixture is mostly smooth, about 2 minutes.
Stir in the pasta, chicken and parsley, adding the reserved cooking water, 2 tablespoons at a time, if needed, to keep the sauce loose and creamy. Cook until the pasta and chicken are coated and warmed through, about 1 minute. Divide among 8 bowls; garnish with additional parsley and black pepper, if desired.
Nutrition InformationServing Size: 1 1/4 cupsCalories 443, Fat 21g, Saturated Fat 9g, Cholesterol 96mg, Carbohydrates 38g, Total Sugars 4g, Added Sugars 0g, Protein 28g, Fiber 6g, Sodium 710mg, Potassium 272mg
Nutrition Information
Serving Size: 1 1/4 cupsCalories 443, Fat 21g, Saturated Fat 9g, Cholesterol 96mg, Carbohydrates 38g, Total Sugars 4g, Added Sugars 0g, Protein 28g, Fiber 6g, Sodium 710mg, Potassium 272mg
Serving Size: 1 1/4 cups
Calories 443, Fat 21g, Saturated Fat 9g, Cholesterol 96mg, Carbohydrates 38g, Total Sugars 4g, Added Sugars 0g, Protein 28g, Fiber 6g, Sodium 710mg, Potassium 272mg
EatingWell.com, February 2024
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