Thursday, June 2, 2011
Worth every Penne (pasta with chicken, bacon, spinach and pesto sauce
*from eat Shrink and be Merry
2 TBSP basil pesto
2 TBSP balsamic vinegar
1 TBSP olive oil
1/4 tsp freshly ground black pepper
2 cups uncooked whole wheat penne noodles (about 8 oz/227 g)
4 slices reduced sodium bacon, chopped
3 cups sliced mushrooms
1 cup chopped red onions
3 big handfuls baby spinach leaves
12 cherry or grape tomatoes, halved
3 cups chopped cooked chicken breast
1/4 cup shaved parm or romano cheese, or 1/2 cup crumbled light feta cheese
freshly ground black pepper to taste
To prepare sauce, whisk together all sauce ingredients in a small bowl and set aside.
Cook penne noodles according to package directions. Drain and keep warm.
While pasta is boiling cook bacon in large non stick skillet or wok over med-high heat for about 2 minutes. Remove and discard about 1 TBSP bacon drippings from skillet. Add mushrooms and onions to skillet. Cook and stir until vegetables start to soften, about 5 minutes. Add spinach leaves and tomatoes. Cook until spinach is wilted. Stir in chicken and cook just until chicken is heated through. Add cooked penne noodles and mix well. Add reserved sauce and mix again. Remove from heat and sprinkle with Parmasan cheese and black pepper.
Makes 6 servings.
Nutritional info per serving.
total fat: 10.6 g
saturated fat: 2.9 g
protein: 27 g
carbs: 31 g
fiber: 5.7 g
cholesterol: 50 mg
sodium: 270 mg