• Penne With Chicken, Zucchini, and Spinach

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 505
    Total Fat 13 g
    Saturated Fat 4 g
    Sodium 286 mg
    Total Carbohydrate 68.5 g
    Dietary Fiber 4 g
    Protein 28.5 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Penne pasta, preferably whole wheat 6 ounces
    Olive oil 2 teaspoons
    Clove garlic, minced 1
    Zucchini, sliced into half-moons 1
    Cooked Rotisserie chicken, sliced into bite-size chunks ½*
    Spinach, packed 1 cup
    Fresh basil, chopped 2 tablespoons
    Parmesan cheese, grated ¼ cup
    * Tip: Save the other half for lunch (eg, in a salad or on a sandwich), or make a double batch of the pasta and save leftovers for lunch
    1. Cook penne al dente according to package directions, omitting salt and oil. Drain and set aside, reserving ½ cup of the pasta water.
    2. Heat oil in a large skillet over medium-high heat. Add garlic and sauté for 1 minute, until fragrant. Add zucchini and cook until tender, about 5-7 minutes.
    3. Reduce heat to low and then add the chicken, pasta, spinach, and basil to the skillet. Stir to combine. If pasta seems too dry, add some of the reserved pasta water. Top with pepper and Parmesan cheese.

    Exchanges4 starches; 3 lean meats; 2 vegetables; 1 fat

    Side Suggestions: Sliced Tomatoes With BasilSlice one fresh tomato and drizzle with 2 teaspoons white balsamic vinegar. Top with 1 tablespoon chopped, fresh basil.

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