August 19, 2013

Tuscan Chicken Pasta

My brain has been in another place lately and the blog gets neglected when I need time to clear my head. This isn't an update on running around upstairs, instead, a delicious weeknight dinner that comes together quickly. The best part were the leftovers. The flavors had time to develop overnight and made for a tasty take your lunch to work option. 

(Image from Women's Health by Joe Schmeizer)

Makes 2 Servings

Stars of the Show:
  • 2 oz whole wheat penne
  • 2 chicken cutlets, cut into bite sized pieces
  • salt and pepper
  • 1 tsp olive oil
  • 1 garlic clove, minced
  • 1/2 tsp dried rosemary
  • 1 cup canellini beans, rinsed
  • 2 tbsp diced roasted red peppers - If roasted red bell peppers aren't your thing then feel free to substitute sundried tomatoes.
  • 4 cups baby spinach
  • 2 tbsp grated Parmesan
And Action:

Cook the pasta according to the package directions. While the pasta is boiling, season the chicken on each side with a pinch of salt and pepper, and sear it in a skillet over medium-high heat for 3 to 4 minutes a side. Remove from the skillet and set aside. Add the oil, garlic, rosemary, beans, red pepper, and spinach to the skillet. Cook, turning frequently, until the spinach wilts (1 to 2 minutes). Slice the chicken and drain the pasta; toss them with the bean mixture. Spoon the pasta into two bowls and top each with 1 tablespoon of parmesan.

Nutritional Facts per serving

CALORIES405.2 CAL

FAT6.3 G

SATURATED FAT1.7 G

CHOLESTEROL72.8 MG

SODIUM633 MG

CARBOHYDRATES46.4 G

TOTAL SUGARS1.7 G

DIETARY FIBER8.9 G

PROTEIN39.5 G


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