Ingredients
150g Dried Penne pasta
300g diced Chicken breast
1x red onion
2x garlic clove
1x tbsp olive oil
1x tin of chopped tomatoes
1tsp dried oregano
2x Tbsp tomato puree
60g Philadelphia light
30g parmesan cheese
40g fresh spinach, chopped
½ cup of water
Handful of fresh basil
Preparation
1.Boil a large pan of water and boil over a high heat. Add the pasta and boil until al dente, 7-10 minutes. Drain the pasta in a colander.
2.While the pasta is cooking, Dice the onion and mince the garlic. Add the chicken to the pan on a medium heat with a little low cal spray. After 5 minutes,
Add the onion and garlic to the oil a sauté until the onions are soft, 3-5 mins.
3.Add the tin of tomatoes, oregano, salt and pepper and stir to combine. Add the tomato puree and ½ cup of water and stir until it is all incorporated.
4.Turn down the heat and put the Philadelphia light in little bits at a time using a whisk until the soft cheese is fully melted in the sauce. Add the parmesan and stir.
5.Add the fresh spinach to the sauce until wilted, 2-3 mins. Once that is all combined, put the drained pasta into the sauce adding a little of the pasta water if a little dry. Taste and add salt and pepper if needed.
6.Add the torn fresh basil to the top and serve.