Mes PENNE AU POULET à l'Italienne façon Mère Mitraille - Délicieuses ! - Gourmandises TV

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is lower in calories and provides a cheesy flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: leg quarters

Tofu is plant-based and lower in fat, while leg quarters are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

Boil water in a large pot and add salt.

Cook penne pasta according to package instructions until al dente, about 10-12 minutes.

Drain the pasta and set aside, reserving a cup of pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add diced chicken breast to the skillet and cook until browned and cooked through, about 6-8 minutes.

Add minced garlic and chopped onion to the skillet, cooking until fragrant, about 2-3 minutes.

Stir in sliced bell pepper and cook until softened, about 4-5 minutes.

Pour in chicken broth and bring to a simmer.

Add heavy cream and stir until combined, cooking for an additional 2-3 minutes.

Mix in cooked penne pasta, adding reserved pasta water as needed to reach desired consistency.

Season with salt, black pepper, and red pepper flakes to taste.

Fold in fresh spinach and cook until wilted, about 1-2 minutes.

Finish with lemon juice and chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens