Ingredients:

  • 12 oz penne rigate
  • 1 cup reserved pasta water
  • 2 tbsp extra virgin olive oil
  • 3 tbsp tomato paste
  • 14.5 oz crushed San Marzano tomatoes
  • 4 oz low-fat cream cheese
  • 3 cloves garlic, minced
  • 1 medium shallot, finely diced
  • 1 lb chicken breast, sliced into thin strips
  • 2 cups fresh spinach
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.25 cup fresh basil, torn
  • 2 tbsp grated Pecorino Romano

Instructions:

  1. The Starch Foundation: Boil the pasta in highly salted water until just shy of al dente. Reserve 1 cup of the cloudy pasta water before draining the noodles.
  2. Searing the Protein: In a 12-inch deep skillet, sear the seasoned chicken strips in olive oil until golden, approximately 5 minutes.