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<$10 and <$3 when you substitute for garden produce & fresh milk


1tablespoon olive oil
4garlic cloves, minced
2cups frozen spinach
1/2onion or 1 tablespoon onion powder
1teaspoon dried oregano
1/4teaspoon dried thyme
1/4teaspoon pepper
1/2teaspoon salt
1/2teaspoon dried basil
2(14.5 ounces) cans diced tomatoes, drained
2cups chicken stock
2cups rotisserie chicken
1/2cup fat-free half & half*
3tablespoons all-purpose flour
16ounce box penne pasta
diced tomatoes, to garnish
fresh basil, to garnish
parmesan cheese, to garnish


1.Place the oil, garlic, spinach, and onion or onion powder in a 6-quart dutch oven. Simmer over medium heat for 5 minutes.
2.Meanwhile, fill a large pot with salted water. Allow the water to boil, then add the pasta.
3.Add the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the dutch oven. Allow the mixture to come to a boil, then stir. Add the chicken and stir.
4.In a small bowl, whisk together the half & half and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mixture is combined.
5.Allow the sauce to simmer until the pasta is al dente, about 12 minutes.
6.Drain the pasta, add the pasta to the sauce and stir.
7.Garnish with diced tomatoes, fresh basil, and parmesan cheese.
9.* You may use regular half & half.