Chicken Penne

MAKES 4 SERVINGS

Penne is the plural form of the Italian word penna, meaning “feather” or “pen.” The pasta got its name because back when it was invented, its shape resembled a fountain pen’s steel nibs. This creamy recipe takes penne to new heights with chicken thighs, which are loaded with iron and zinc, thanks to their higher percentage of dark meat. Serve with  garlic bread if you’re feeling traditional.

INGREDIENTS

1½ pounds chicken thighs
1 teaspoon Italian seasoning
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup extra-virgin olive oil, divided
½ onion, chopped
⅔ cup chopped sun-dried tomatoes
4 garlic cloves, minced
3 cups low-sodium chicken broth
8 ounces penne
3 cups fresh spinach
½ cup heavy cream
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice

INSTRUCTIONS

1. Season the chicken thighs with the Italian seasoning, salt, and pepper.
2. Heat 2 tablespoons of the olive oil in a deep nonstick skillet over medium-high heat. Add the chicken thighs and cook for 3–4 minutes per side, until golden brown.
3. Transfer the chicken thighs to a plate and set aside.
4. Heat the remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Add the onions and cook for 4–5 minutes, until translucent.
5. Stir in the sun-dried tomatoes and garlic and cook for 1 minute, until fragrant.
6. Add the chicken broth and penne and bring to a boil. Cook for 10–12 minutes, then decrease the heat to medium-low and return the chicken thighs to the pot.
7. Cook, covered, for 8–10 minutes or until the pasta is tender, stirring occasionally.
8. Add the spinach, heavy cream, and Parmesan to the skillet, stirring to combine.
9. Remove from the heat and divide between four serving bowls. Garnish with the parsley and drizzle with the lemon juice, then serve.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here