By Codi Ferguson
Bring a large pot of salted water to a boil. Add the whole-wheat penne and cook according to the package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
Season the chicken breasts with salt, pepper, and dried oregano. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the pan and slice into strips.
In the same pan, add another tablespoon of olive oil. Add minced garlic and sauté for about 30 seconds until fragrant.
Add the cherry tomatoes to the pan and cook for 3-4 minutes until they begin to soften and burst.
Add the spinach to the pan and cook for another 2 minutes until wilted.
Return the sliced chicken to the pan along with the cooked penne. Add the reserved pasta water and the remaining tablespoon of olive oil. Toss to combine all ingredients evenly.
Add grated Parmesan cheese and additional salt and pepper to taste. Toss well to ensure the cheese melts and coats the pasta evenly.
Serve the pasta on plates, garnishing with extra Parmesan cheese if desired. Enjoy your meal!
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By Codi Ferguson
This Pasta Main Course Healthy recipe is ready in 35 minutes and features Whole-wheat penne, Boneless skinless chicken breasts, Cherry tomatoes and other delicious ingredients. Contains 550 calories total.
Bring a large pot of salted water to a boil. Add the whole-wheat penne and cook according to the package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
Season the chicken breasts with salt, pepper, and dried oregano. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the pan and slice into strips.
In the same pan, add another tablespoon of olive oil. Add minced garlic and sauté for about 30 seconds until fragrant.
Add the cherry tomatoes to the pan and cook for 3-4 minutes until they begin to soften and burst.
Add the spinach to the pan and cook for another 2 minutes until wilted.
Return the sliced chicken to the pan along with the cooked penne. Add the reserved pasta water and the remaining tablespoon of olive oil. Toss to combine all ingredients evenly.
Add grated Parmesan cheese and additional salt and pepper to taste. Toss well to ensure the cheese melts and coats the pasta evenly.
Serve the pasta on plates, garnishing with extra Parmesan cheese if desired. Enjoy your meal!
Calories per Serving: 550
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