Creamy Spinach Penne Pasta

• 1 cup penne rigate, whole wheat, raw
• 1 tablespoon canola oil
• 300 g boneless skinless chicken breasts, cut into strips
• 1 medium red pepper, sliced
• 1 medium orange bell pepper, sliced
• 2 cups Baby Spinach
• 2 teaspoons lemon juice
• 1 1/2 tablespoons all-purpose flour
• 4 garlic cloves, minced
• 2 cups 1% low-fat milk
• 1/4 teaspoon fresh ground black pepper
• 3/4 cup medium cheddar, 19% MF, shredded

1. In large pot of boiling water, cook pasta until tender, but firm; drain.
2. As pasta is cooking, heat 1 teaspoons oil in a skillet. Add chicken and saute 3-4 minutes or until almost cooked. Add red and orange peppers and spinach; saute for another 3-4 minutes.
3. Stir in lemon juice. Transfer mixture to a bowl and set aside.
4. In the same pot used for pasta, heat remaining oil (2 tsp.) over medium heat; blend in flour. Add garlic, milk and pepper. Cook, whisking constantly until mixture comes to a boil. Reduce heat and simmer for 2-3 minutes.
5. Remove from heat. Add cheese and stir until blended.
6. Add pasta, chicken and vegetables to sauce; stir until combined.

penne rigate, canola oil, chicken breasts, red pepper, orange bell pepper, spinach, lemon juice, flour, garlic, milk, fresh ground black pepper, medium cheddar

Taken from www.food.com/recipe/creamy-spinach-penne-pasta-336635 (may not work)