|Serving Size||½ of recipe|
|Total Fat||13 g|
|Saturated Fat||4 g|
|Total Carbohydrate||68.5 g|
|Dietary Fiber||4 g|
|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|
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
- 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.
4 starches; 3 lean meats; 2 vegetables; 1 fat
Slice one fresh tomato and drizzle with 2 teaspoons white balsamic vinegar. Top with 1 tablespoon chopped, fresh basil.
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