🍝 Creamy Tuscan Spinach Penne with Pecorino

Name: Creamy Tuscan Spinach Penne with Pecorino
Total time: 25 min
Yield: 4 servings
Ingredients: 320 g Whole grain penne; 200 g Frozen spinach (thawed and drained); 250 g Chicken breast (or Tofu for vegetarian); 150 ml Heavy cream (15% fat); 50 g Pecorino Romano (grated); 3 Stk Garlic cloves (chopped); 15 ml Olive oil; 5 g Salt; 2 g Black pepper

580 kcal · 25 min · 4 servings

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Ingredients

320 g Whole grain penne
200 g Frozen spinach (thawed and drained)
250 g Chicken breast (or Tofu for vegetarian)
150 ml Heavy cream (15% fat)
50 g Pecorino Romano (grated)
3 Stk Garlic cloves (chopped)
15 ml Olive oil
5 g Salt
2 g Black pepper

Instructions

1. Boil water for the pasta in a large pot. Add salt and cook the penne al dente.
2. Cut the chicken (or Tofu) into small cubes. Heat the olive oil in a large pan and fry the meat until golden brown.
3. Add the chopped garlic and fry for 1 minute until fragrant. Ensure it does not burn.
4. Add the drained spinach to the pan and heat it until warm.
5. Stir in the cream and let the mixture simmer for 2 minutes until it thickens slightly.
6. Add the drained pasta to the pan. Mix everything well. Remove the pan from the heat and stir in the grated Pecorino until a creamy sauce forms.
7. Season with pepper and more salt if needed. Serve the dish immediately while warm.

Nutrition per serving

kcal: 580
Protein: 22 g · Fett/Fat: 24 g · Carbs: 72 g