Nutrition Facts

Serving Size½ of recipe
Total Fat13 g
Saturated Fat4 g
Sodium286 mg
Total Carbohydrate68.5 g
Dietary Fiber4 g
Protein28.5 g

Servings and Times


Ingredients and Preparation

Penne pasta, preferably whole wheat6 ounces
Olive oil2 teaspoons
Clove garlic, minced1
Zucchini, sliced into half-moons1
Cooked Rotisserie chicken, sliced into bite-size chunks½*
Spinach, packed1 cup
Fresh basil, chopped2 tablespoons
Parmesan 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

  1. Directions
  2. Cook penne al dente according to package directions, omitting salt and oil. Drain and set aside, reserving ½ cup of the pasta water.
  3. 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.
  4. 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.