Creamy Chicken and Spinach Penne

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

When you need a yummy dinner on the table fast, this simple pasta fits the bill.

Recipe tags: chicken base, moderate difficulty, main, chicken, stovetop

12 oz	penne pasta
2 Tbsp	olive oil
1 lb	boneless skinless chicken breasts, sliced
¼ tsp	pepper
1	onion, sliced
3	cloves garlic, minced
1 cup	35% heavy cream
2 Tbsp	Better Than Bouillon^® Roasted Chicken Base
4 cups	packed baby spinach
1 cup	frozen peas, thawed
¼ cup	grated Parmesan cheese
1 tsp	cracked pepper

1

Cook pasta according to package directions; drain, reserving 1/2 cup cooking liquid.
2

Heat oil in large skillet set over medium heat; cook chicken and pepper for 3 to 5 minutes or until slightly browned. Stir in onion and garlic; cook for 3 to 5 minutes or until slightly softened.
3

Stir in reserved cooking liquid, cream and Roasted Chicken Base; bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until thickened slightly.
4

Stir in spinach and green peas; cook for 1 minute. Add pasta to skillet, tossing until well coated. Stir in Parmesan; sprinkle cracked pepper over top.

For a decadent pasta, cook diced bacon or pancetta along with the chicken.

Print recipe

Recipes