Time: 50 min.

Ingredients:

• 6 oz whole-wheat penne
• 4 tsp EVOO
• ¾ lb chicken breast; boneless, skinless, cut into bite-size pieces
• 1 sweet onion, diced
• 1 fennel bulb, cored & diced
• 1 TBSP garlic, minced
• ½ tsp salt
• ¼ tsp dried thyme leaves
• ¼ cup dry sherry
• 3 TBSP all-purpose flour
• 1 cup chicken broth (reduced sodium)
• 1 cup milk (low fat)
• 4 cups baby spinach
• ½ cup romano cheese, grated
• ¼ cup fresh chives, chopped
• black pepper, to taste

Directions:

1. Boil water; cook pasta according to package directions. Drain throughly, return to pot, & cover
2. Meanwhile, heat 2 tsp oil in a large skillet over medium-high heat
3. Add chicken and cook until browned, stirring occasionally (4-6 min.); set aside
4. Turn down heat to medium; add remaining oil, onion, fennel, garlic, salt, & thyme to skillet
5. Cook, stirring often, until vegetables begin to softe (5-7 min.)
6. Add sherry and cook, stirring often, until evaporated (1-2 min.)
7. Sprinkle with flour and stir to coat
8. Add broth and milk; increase heat and bring to simmer, stirring occasionally
9. Cook, stirring often, until sauce is thickened (2-3 min.)
10. Add chicken and any accumulated juices back to skillet and cook, stirring often, until chicken is cooked through (about 3 min.)
11. Add spinach and cook until wilted (30-90 sec.)
12. Remove from heat and stir in romano cheese and chives
13. Combine chicken, sauce, and pasta
14. Season with black pepper & enjoy!

Makes 4 servings

Nutrition: 472 calories 12 g fat 34 g protein 54 g carbs 4 g fiber 797 mg sodium

from: Fitness Magazine