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Kimble's Cookbook: Chicken & Spinach Penne

Here at Kimble's there are many things that we enjoy, one of these being cooking delicious food for our customers. We felt like it wouldn't be right to keep all of this goodness to ourselves. In 2018, the Kimble's crew teamed up with the United Way of West Georgia, Inc. to publish "Cooking With Kimble's Food By Design: Good People Sharing Good Food!" This was a way for us to begin sharing some of our best recipes with one another, and now we want to share with you! Kimble’s is starting a Kimble’s Cookbook series where we let you guys in on some of our most delicious secrets. We hope you enjoy Kimble’s Cookbook as much as we do!

Chicken & Spinach Penne

4 Boneless, Skinless Chicken Breast (or 16 oz Precooked Grilled Chicken)

16 oz Box Penne Pasta Noodles

1 tsp Minced Garlic

12 oz Bag Prewashed Fresh Baby Spinach

15 oz Jar Alfredo Sauce

1/4 cup Grated Parmesan Cheese

8-10 Cherry or Grape Tomatoes

3 tsp Olive Oil

Place chicken breast on a sheet pan, pour 2 tsp of olive oil over chicken, place in the oven on 350 degrees. Cook until internal temperature of chicken is 165 degrees. Boil a pot of water and cook 1/2 box of penne noodles. After noodles are done, drain and rinse with cool water. Set noodles aside. Heat olive oil in skillet on medium heat. Put a tsp of minced garlic in skillet and mix. Add spinach to skillet. Sauté spinach until all spinach is cooked down (about 5 minutes). Set sautéed spinach aside. Cut cherry tomatoes in half. Once chicken is done, cut into chunks. Mix all ingredients together in a bowl and add alfredo sauce and 1/4 cup of parmesan cheese, mix well. Heat over medium heat stirring continually for about 5-7 minutes. Serve with garlic bread and enjoy.

To learn more about Kimble's Chicken & Spinach Penne or any of our other delicious treats, give us a call at 706.881.5591 or check us out at

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