penne and spinach alfredo

well, it's been quite a while since i've had anything to share here, but now that i do, i can't wait to get it out there! a little background: i've recently decided i'm fed up with my body's year-long plateau in the baby weight loss department, and to kick start myself, i decided to do 2 weeks of clean eating. i'm halfway through, and while i haven't been perfect about it, i can see and feel the difference! this whole past week, i had this idea rolling around in my head for a pasta dish, and i finally decided to make it for dinner tonight. it turned out fantastically! so without further adieu, here it is!

penne & spinach alfredo

2 pieces boneless, skinless chicken

1 teaspoon morton's nature's seasons

1/2 c light cream

1 tablespoon flour (ideally whole wheat, but all i had on hand was white)

1/4 teaspoon each salt and pepper

1/4 c parmesan

handful baby spinach, torn

8 oz. (half a box) whole wheat penne rigate, cooked and drained

shredded asiago for garnish

preheat oven to 350. sprinkle chicken pieces with morton's nature's seasons and place in greased pan. bake for 10-15 minutes till juices run clear. cut into bite-sized pieces. set aside.

over medium heat, whisk together cream, flour, salt, and pepper. continue whisking until mixture thickens slightly. add parmesan and combine. remove from heat and add chicken, baby spinach, and pasta. sprinkle with asiago to serve. serves 3.

the best part about this dish? it's only 494 calories per serving!

and ok, yes, it's a little high in fat and low in protein, but you could always add more meat and use milk instead of cream. but when i made this, i'd just gotten through a 4 hour rehearsal for the nutcracker, and i was STARVING. i needed to get quick calories, so i opted for this version. and you know what? it was delicious. i will definitely make this again, though i'll tweak the recipe a bit (and update here when i do).