Creamy Chicken and Spinach Pasta

1 tsp (5 mL) vegetable oil
12 oz (340 g) boneless skinless chicken breast, cubed
1 onion, chopped
2 cloves of garlic, minced
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) all-purpose flour
1 can (385 ml) evaporated fat-free milk
5 cups (1.25 L) whole wheat penne, (12 oz/375 g)
1/2 bag fresh spinach, trimmed (10 oz/284 g)
3/4 cup (175 mL) diced sweet red peppers
1/3 cup (75 mL) shredded fresh basil
3 tbsp (45 mL) lemon juice
2 green onions, chopped

In large nonstick skillet, heat oil over medium-high heat; brown chicken. Transfer to bowl.

Drain off any fat from pan. Add onion, garlic and pepper; fry over medium heat until softened, about 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Return chicken and any accumulated juices to pan. Add evaporated milk; cook, stirring and without boiling, until thick enough to coat back of spoon, about 5 minutes.

Meanwhile, in pot of boiling salted water, cook penne until tender but firm, about 12 minutes. Add spinach; drain and return to pot. Add chicken mixture, red pepper, basil, lemon juice and green onions; toss to combine.

Additional Information:

Tip:
If you don't have fresh basil, use 1-1/2 tsp (7 mL) dried and fry it with the onions. Add 1/3 cup (75 mL) chopped fresh parsley at the end.