Ready in 30-60 minutes

Serves 6-8 people

~ 350 calories

• Boneless/skinless chicken breast, cubed 2
• Olive oil    1 TBS
• Salt    1 ½ tsp
• Freshly ground black pepper 1 tsp
• Garlic, minced   3 cloves
• Onion powder   2 tsp
• Umami seasoning   pinch
• Heat of choice   pinch
• All purpose flour   2 TBS
• Broth of choice   1 cup
• Milk of choice   1 cup
• Spinach    2 cups
• Whole grain pasta, cooked  12 oz
• Optional
  • Pickle Brine
  • Grated parmesan cheese ¼ cup

1. Heat oil in a large skillet over medium heat and add the chicken. Season with 1 tsp salt and ½ tsp black pepper, cook for 5-8 minutes or until no longer pink. Remove the chicken from the skillet and set aside.
2. In the same pan, saute the garlic for 1 minute or until fragrant, add the other spices.
3. Sprinkle the flour over the garlic, then slowly pour in the chicken stock, stirring to prevent lumps from forming
4. Add the skim milk and pickle brine, stir, and bring to a boil. Cook until the rioux thickens.
5. Add in the spinach and stir until wilted (if using fresh).
6. Add in the cooked penne, chicken, and parmesan if using. Stir to combine.
7. Serve the pasta with more Parmesan and Enjoy!

I found this recipe online a while ago, but it was pretty bland, so I added onion powder, umami seasoning, habanero salt, the pickle brine, and a sprinkle of ghost pepper salt.

As you’ve all come to realize, I rarely have fresh garlic around, so I always use powder.

The last time I made this, I actually used leftover turkey from Thanksgiving, and it worked great!