Two-Cheese Penne With Chicken And Spinach

• 8 ounces uncooked quick-cooking penne (such as Ronzoni)
• Cooking spray
• 12 ounces skinless, boneless chicken cutlets
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 7 ounces fresh spinach
• 1/4 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 2 ounces fresh pecorino Romano cheese, shredded (about 1/2 cup)
• 2 ounces 1/3-less-fat cream cheese (about 1/4 cup)

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta cooking water.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side or just until done. Remove chicken from pan; thinly slice across grain.
3. Return pan to medium heat. Add oil; swirl to coat. Add spinach, red pepper, and garlic; cook 3 minutes or until spinach wilts. Add cooked pasta, reserved pasta cooking water, chicken, lemon juice, and cheeses to pan; toss to coat. Cook 1 minute or until cheeses melt. Serve immediately.

penne, cooking spray, skinless, kosher salt, freshly ground black pepper, extravirgin olive oil, fresh spinach, red pepper, garlic, lemon juice, romano cheese, cream cheese

Taken from www.myrecipes.com/recipe/two-cheese-penne-chicken-spinach (may not work)