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
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.

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