Creamy Tuscan Pasta
ItalianHigh proteinLow calorie30 minBudget friendlyDinnerHigh proteinLow calorie
25 min2 servings
Why this meal
30-min mealHigh proteinBudget friendlyLower calorie
Ingredients
- 140 g whole wheat penne pasta
- 200 g skinless chicken breast
- 100 g fresh spinach
- 3 tbsp light basil pesto sauce
- 1 tsp olive oil
- 1 garlic clove
- 1 tbsp grated Parmesan cheese
- salt
- black pepper
- lemon zest
Instructions
- 1.Cook whole wheat penne pasta according to package instructions until al dente. Drain and set aside.
- 2.While pasta is cooking, heat 1 teaspoon olive oil in a large skillet over medium heat.
- 3.Season chicken breasts with salt and pepper, then cook in the skillet until golden brown and cooked through, about 5-6 minutes per side. Remove and slice thinly.
- 4.In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
- 5.Add fresh spinach and sauté until wilted, about 2 minutes.
- 6.Reduce heat to low and stir in light basil pesto sauce and cooked pasta, tossing gently to combine and warm through.
- 7.Add sliced chicken on top, garnish with a sprinkle of grated Parmesan and lemon zest if desired, then serve immediately.
Recipe by
Tess Laurent