Lighter Chicken Spinach & Tomato Penne Pasta

• 1 (13 1/4 ounce) package whole wheat penne
• 1 -2 boneless chicken breast
• 1 (14 1/2 ounce) can Italian-style diced tomatoes
• 2 cups Baby Spinach
• 1/4 cup Smart Balance Omega Plus
• 2 garlic cloves, minced (more or less according to taste)
• 1 cup skim milk
• 2 tablespoons flour, divided
• 1/3 cup parmesan cheese

1. Prepare pasta according to package directions while preparing the sauce.
2. Cut chicken up into cubes and set aside.
3. Melt butter in a large skillet over medium heat.
4. Add garlic and chicken to the skillet and saute until chicken is cooked through.
5. Add tomatoes to skillet (do not drain) and simmer.
6. Add flour one tablespoon at a time to milk and mix until smooth with a fork or small whisk.
7. Pour milk/flour mixture into the skillet and allow to simmer until thickened. If sauce is too thick, add a little more milk at a time until you reach desired consistency.
8. Add baby spinach to sauce and cook for an additional 3-5 minutes.
9. Add parmesan cheese to sauce.
10. Add cooked pasta to the sauce and mix.
11. Serve hot and enjoy!

whole wheat penne, chicken breast, italianstyle diced, spinach, garlic, milk, flour, parmesan cheese

Taken from www.food.com/recipe/lighter-chicken-spinach-tomato-penne-pasta-314001 (may not work)