½cupDubliner Cheesefreshly shredded, any white cheddar will do (about 65 grams)
Instructions
Heat a large stovetop pan to medium heat.
While the pan is heating season your chicken breasts on both sides with black pepper and garlic powder.
Once the pan is hot add the oil to the pan, then immediately add the chicken breast to the pan. Cook for 2 minutes on each side. Just enough to get a golden brown color on each side. The chicken will not be cooked through yet, that is ok.
While the chicken is cooking bring a pot of 6 cups of water to a boil. Once boiling add your red lentil penne pasta to the pot and cook for 10 minutes. Once done strain the pasta.
After the Chicken has cooked for 2 minutes on both sides, remove the chicken from the pan leaving juices in the pan, and set it aside while you begin working with the other ingredients.
At this point, your pasta should be in the water.
Turn the heat on the large pan you just cooked the chicken in down to medium-low. Add the diced garlic and sliced mushrooms to the pan. Stir the veggies in with the juices remaining from the chicken and cook for 3-5 minutes. Stirring often to prevent burning. If there doesn't seem to be enough liquid, add a tablespoon or two of the liquid from the tomatoes.
While your mushrooms are cooking slice your chicken breast into bite-sized pieces.
After the mushrooms and garlic have cooked for 3-5 minutes, add your sliced chicken back into the pan. Then add your tomatoes, red onion, and season with the Italian seasoning, garlic powder, salt, and pepper. Stir everything together and cook for 3 minutes.
Now add your cream cheese to the pan. Stir until the cream cheese has mostly melted, about 1 minute.
Then add your baby spinach to the pan. Stir in with the other ingredients until wilted, about 1 minute.
At this point, your pasta should be done. Strain your pasta and add the pasta into your large pan and toss with the veggies. Sprinkle with the freshly shredded cheese and serve!
Macro Nutrition
Nutrition Facts
Tuscan Chicken with Lentil Pasta
Amount Per Serving
Calories 526Calories from Fat 131
% Daily Value*
Fat 14.5g22%
Saturated Fat 6.5g41%
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.5g
Cholesterol 96.4mg32%
Sodium 414.2mg18%
Potassium 1362.3mg39%
Carbohydrates 51.3g17%
Fiber 10.9g45%
Sugar 5.9g7%
Protein 52.2g104%
Vitamin A 165IU3%
Vitamin C 63.1mg76%
Calcium 32.2mg3%
Iron 38.9mg216%
* Percent Daily Values are based on a 2000 calorie diet.