Mediterranean Pasta in a Light Cream Sauce
1 pound (454 g) whole grain penne pasta
1 tablespoon (15 ml) olive oil
1 pound (454 g) boneless, skinless chicken breast
1 teaspoon (5 ml) all-purpose Mediterranean seasonings
1 teaspoon (5 ml) ground black pepper
1 cup (250 ml) regular cream
1 tablespoon (15 ml) minced garlic
1/4 cup (60 ml) grated Parmesan cheese
1 cup (250 ml) baby spinach, packed
1/3 cup (80 ml) sliced California Black Ripe Olives
1 cup (250 ml) grape tomatoes, halved
1/2 cup (125 ml) cilantro, chopped
Boil pasta for 8 minutes, or until al dente. Drain, reserving 1/2 cup (125 ml) of pasta water.
Heat olive oil in a medium skillet over medium heat. Cut chicken into 1/2 inch (1-2 cm) slices lengthwise, then in half horizontally. Lightly season in Mediterranean seasoning and pepper to taste, and sauté until lightly browned and cooked through.
In the skillet, add pasta water, cream, and minced garlic and simmer for 5 minutes. Remove skillet from heat, add in spinach and Parmesan cheese. Stir until cheese is melted and spinach is slightly wilted, but not cooked.
Toss pasta in a bowl with chicken sauté ingredients, adding in tomatoes and olives. Serve, topped with a sprinkle of feta and cilantro.