Serving Size | ½ of recipe |
Calories | 505 |
Total Fat | 13 g |
Saturated Fat | 4 g |
Sodium | 286 mg |
Total Carbohydrate | 68.5 g |
Dietary Fiber | 4 g |
Protein | 28.5 g |
Ingredients | Measures |
---|---|
Penne pasta, preferably whole wheat | 6 ounces |
Olive oil | 2 teaspoons |
Clove garlic, minced | 1 |
Zucchini, sliced into half-moons | 1 |
Cooked Rotisserie chicken, sliced into bite-size chunks | ½* |
Spinach, packed | 1 cup |
Fresh basil, chopped | 2 tablespoons |
Parmesan cheese, grated | ¼ cup |
*Tip: Save the other half for lunch (eg, in a salad or on a sandwich), or make a double batch of the pasta and save leftovers for lunch
Exchanges
4 starches; 3 lean meats; 2 vegetables; 1 fat
Side Suggestions: Sliced Tomatoes With Basil
Slice one fresh tomato and drizzle with 2 teaspoons white balsamic vinegar. Top with 1 tablespoon chopped, fresh basil.
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