Mediterranean Pasta in a Light Cream Sauce


  • 1 pound whole grain penne pasta
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast
  • 1 teaspoon all-purpose Mediterranean seasonings
  • 1 teaspoon ground black pepper
  • 1 cup regular cream
  • 1 tablespoon minced garlic
  • 1/4 cup grated Parmesan cheese
  • 1 cup baby spinach, packed
  • 1/3 cup sliced California Black Ripe Olives
  • 1 cup grape tomatoes, halved
  • 1/2 cup cilantro, chopped


  1. Boil pasta for 8 minutes, or until al dente. Drain, reserving 1/2 cup of pasta water.
  2. Heat olive oil in a medium skillet over medium heat. Cut chicken into 1/2 inch slices lengthwise, then in half horizontally. Lightly season in Mediterranean seasoning and pepper to taste, and sauté until lightly browned and cooked through.
  3. In the skillet, add pasta water, cream, and minced garlic and simmer for 5 minutes. Remove skillet from heat, add in spinach and Parmesan cheese. Stir until cheese is melted and spinach is slightly wilted, but not cooked.
  4. Toss pasta in a bowl with chicken, sauté ingredients, adding in tomatoes and olives. Serve, topped with a sprinkle of feta and cilantro.
Recipe by:

Fab Fatale