Penne with Grilled Chicken and Vegetables in a Lemon Butter White Wine Sauce

Penne pasta tossed with grilled chicken and seasonal vegetables in a light lemony butter white wine sauce. Makes a tasty quick weeknight meal!

👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
pan
saucepan
whisk

📝 Preparation Steps

Step 1.

Cook pasta according to package directions; drain and place back into the pot.

Step 2.

While the pasta is cooking, heat the oil in a large saute pan over medium heat and add the tomatoes and mushrooms. Saute until the mushrooms start to soften approximately ⏱️ 2-3 minutes; then add the garlic and spinach. Saute for another ⏱️ 2-3 minutes; set aside until pasta is done.

Garlic, thinly sliced3 cloves

Step 3.

In the meantime, melt the butter in a small saucepan; then whisk in the flour forming a roux.

Step 4.

Add the lemon juice, wine and chicken stock and mix well until smooth.

Step 5.

Once the pasta has been added back to the pot, add the vegetables and sauce and mix well. Season with salt and pepper.

Nutrition Facts

calories

416 kcal

fat Content

13.1 g

serving Size

1 serving

fiber Content

3.7 g

sugar Content

4.1 g

sodium Content

212 mg

protein Content

27.6 g

cholesterol Content

70 mg

carbohydrate Content

46.8 g

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