Penne With Chicken, Zucchini, and Spinach

Adapted from CooksAid.com

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

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

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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