recipe for tonight

Penne Alfredo with Chicken, Mushrooms, and Spinach

1 boneless, skinless chicken cutlet 

Salt 

Pepper 

1 teaspoon olive oil 

3 to 4 garlic cloves, minced 

1 teaspoon dried crushed red pepper 

5 button mushrooms, sliced 

1½ teaspoons organic butter 

1½ teaspoons 100% whole wheat flour 

¼ cup heavy cream 

½ cup packed baby spinach leaves 

1 serving 100% whole-grain penne, cooked according to package directions and drained 

1. Sprinkle chicken with salt and pepper to taste. Heat oil in a small skillet or saucepan over medium heat; add chicken, and cook 2 to 3 minutes on each side or until cooked through. Remove from pan, and set aside. 

2. Add garlic, crushed red pepper, and mushrooms to oil in pan; sauté 30 seconds or until garlic is golden brown and fragrant. With a wooden spoon, move mushrooms, garlic, and perimeter of pan, and add butter to center. When butter has melted, whisk in flour; cook 1 to 2 minutes. Reduce heat to low, and whisk in heavy cream. (Add sauce is too thick, stir in water until it comes to your desired consistency.) 

3. Stir in pasta and spinach until pasta is heated through and spinach is just wilted. (Do not overcook.) Sprinkle with additional dried crushed red pepper, if desired. Makes 1 serving.

Thank you On The Woodside!