Elite Cuisine

Tuscan Chicken Pasta

This is also a healthy meal that you can add to your diet repertoire. Pasta is a secret weapon for the active person. Not only is it a meal-in-minutes, but if you choose the whole-wheat stuff, it’ll provides a gradual release of energy all day long. This recipe is a well-rounded dish, combining spinach, beans, and roasted red peppers to keep your belly full and your taste buds happy.

Ingredients:

2 oz Barilla Plus penne pasta
2 chicken breasts, pounded to 1/4” thickness
Salt and pepper
1 tsp olive oil
1 clove garlic, crushed
1/2 tsp dried rosemary
1 cup cannellini beans, rinsed
2 tbsp diced roasted red pepper
4 cups baby spinach leaves
2 tbsp grated Parmesan

Directions

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

CALORIES 405.2 CAL

FAT 6.3 G

SATURATED FAT 1.7 G