You will need 2 boneless skinless chicken breasts, 16 oz pasta, garlic salt and pepper to taste, 1/2 teaspoon olive oil, 8 oz fat free cream cheese, 1/4 cup + 4 tablespoons skim milk, 1 tablespoon teriyaki sauce, 1/2 teaspoon Worcestershire sauce, 10 oz frozen chopped spinach (thawed and squeeze out excess liquid) and shredded Parmesan cheese.
 |
Start your water to cook your pasta per the instructions on the box - I used mini penne pasta.
Cut up your chicken into small bite size pieces.
Heat your olive oil in a large skillet on medium. Add your chicken once warmed, add your garlic salt and pepper at this time. |
 |
| Once your chicken is done add your cream cheese and 1/4 cup of your milk. Stir constantly until cream cheese is melted. |
 |
| Next add your teriyaki sauce and Worcestershire sauce. Mix well. Add your 4 tablespoons of milk now, mix well. |
 |
Add your spinach and keep on medium heat for about 5 additional minutes, stirring occasionally.
Once your pasta is done drain well and combine your cream mixture and pasta, mix well. |
 |
| Serve up and sprinkle some of your shredded Parmesan cheese. ENJOY!! |
Comments
Post a Comment