Chicken
and Penne with Cilantro-Spinach
Pesto
Prep Time:
10 minutes
Cook Time: 20 minutes
Makes 4 servings
2
cups whole-wheat penne pasta
1 cup firmly packed spinach leaves,
washed and drained
2 tablespoons firmly packed cilantro
leaves
2 tablespoons pine nuts or sliced
almonds
2 tablespoons freshly grated Parmesan
cheese
2 cloves garlic
¾ teaspoon black pepper, divided
¼ teaspoon crushed red pepper
1 tablespoon extra-virgin olive
oil
4 boneless, skinless chicken breast
halves (about 3 ounces each)
Cook penne
according to package directions
(without added salt or fat), until
al dente. Drain and set aside.
In a blender
or food processor, combine spinach,
cilantro, nuts, cheese, garlic,
1/2 teaspoon black pepper, crushed
red pepper, and olive oil. Process
until mixture forms a grainy,
blended paste. Set aside.
Spray a
large skillet three times with
vegetable cooking spray and set
over medium heat. Slice chicken
breasts into small strips and
sprinkle with remaining 1/4 teaspoon
black pepper. Add chicken to skillet
and sauté until tender
and no longer pink, about 7–8
minutes. Reduce heat to low and
add pasta to skillet, stirring
until warmed throughout. Remove
from heat and add pesto sauce,
tossing gently to distribute.
Serve immediately.
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Menu
