Try this recipe for a one-pot made in Canada meal

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is dairy-free and lower in fat.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Cook penne pasta in salted boiling water until al dente, about 10-12 minutes.

Drain pasta and set aside, reserving some pasta water.

Heat olive oil and butter in a large skillet over medium heat until melted.

Add diced chicken breast to the skillet and cook until no longer pink, about 5-7 minutes.

Stir in minced garlic and chopped onion, cooking until fragrant, about 2-3 minutes.

Add sliced mushrooms and cook until softened, about 4-5 minutes.

Pour in heavy cream and bring to a simmer, stirring occasionally.

Add grated Parmesan cheese and stir until melted and smooth.

Incorporate spinach and cook until wilted, about 2 minutes.

Season with salt, black pepper, and Italian seasoning to taste.

Combine cooked penne with the sauce, adding reserved pasta water as needed for consistency.

Garnish with chopped parsley and red pepper flakes before serving.

Cooking Techniques

Spice Level:

Allergens