This delicious penne pasta tossed with chicken, fresh spinach and grape tomatoes, topped with Parmesan and basil is a great option when looking for heart-healthy dinner options.

1 tsp.    Olive Oil

8 oz.     Fresh Baby Spinach

1 tsp.    Fresh Garlic, peeled and minced

4 oz.     Grilled Seasoned Chicken Breast 

4 oz.     Grapes Tomatoes, cut in half lengthwise

8 oz.     Whole Wheat Penne Pasta

4 oz.     Low-Sodium Chicken Broth

1/8 tsp. Red Pepper, crushed

1 tbsp.  Parmesan Cheese, shredded

1 tsp.    Fresh basil leaves, sliced very thinly

 

Directions for 1 serving:

1. Over medium-high heat, in a pan heat olive. Add the spinach and garlic and sauté until spinach is wilted, 1 to 2 minutes.
2. Add the cooked chicken breast and grape tomatoes. Sauté; until heated through, 2 to 3 minutes.
3. Add the whole wheat penne pasta, the low-sodium chicken broth and the pepper. Sauté until heated through, 2 to 3 minutes.

Serve immediately, layering the pasta mixture, the cheese and the basil.

Enjoy!

 

Thank you to Courtney Mohamed, RD, LN/D, Clinical Dietitian, Nutritional Services at Broward Health North, for providing this recipe.