Creamy Spinach Penne Pasta - cooking recipe

Ingredients

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

Preparation

In large pot of boiling water, cook pasta until tender, but firm; drain.
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.
Stir in lemon juice. Transfer mixture to a bowl and set aside.
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.
Remove from heat. Add cheese and stir until blended.
Add pasta, chicken and vegetables to sauce; stir until combined.