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
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.