Penne With Chicken, Zucchini, and Spinach
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories505Total Fat13 gSaturated Fat4 gSodium286 mgTotal Carbohydrate68.5 gDietary Fiber4 gProtein28.5 g
Servings and Times
Servings2
Ingredients and Preparation
IngredientsMeasuresPenne pasta, preferably whole wheat6 ouncesOlive oil2 teaspoonsClove garlic, minced1Zucchini, sliced into half-moons1Cooked Rotisserie chicken, sliced into bite-size chunks½*Spinach, packed1 cupFresh basil, chopped2 tablespoonsParmesan cheese, grated¼ 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

  • Directions
  • Cook penne al dente according to package directions, omitting salt and oil. Drain and set aside, reserving ½ cup of the pasta water.
  • 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.
  • 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.



  • Exchanges
    4 starches; 3 lean meats; 2 vegetables; 1 fat

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




    Health Information Library content is provided by EBSCO Publishing, fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.

     

    This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

     

    To send comments or feedback to EBSCO's Editorial Team regarding the content please e-mail healthlibrarysupport@ebscohost.com.