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:
- Over medium-high heat, in a pan heat olive. Add the spinach and garlic and sauté until spinach is wilted, 1 to 2 minutes.
- Add the cooked chicken breast and grape tomatoes. Sauté; until heated through, 2 to 3 minutes.
- 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.