1/2 lb Chicken breast meat
— (boneless, skinless) 6 oz Penne pasta (short tubes)
— uncooked 2 c Fresh spinach leaves
— (firmly packed) 4 tb Grated Parmesan cheese
3 tb Chopped fresh basil
2 tb Pine nuts
3 Garlic cloves
— peeled and minced 1/4 ts Red pepper flakes
1 c Plain nonfat yogurt
1/2 ts Salt
Vegetable cooking spray Slice the chicken into bite-sized pieces and set aside. Cook the pasta according to the package directions, omitting any salt or fat. Drain well, set aside and keep warm. Combine the spinach and the next seven ingredients in the container of an electric blender or food processor. Cover and process until smooth. Pour into a small bowl and set aside. Coat a large skillet with cooking spray; place over medium-high heat until hot. Add the chicken and saute until browned; stir in the reserved spinach mixture. Cover and simmer 5 minutes or until it is thoroughly heated and the chicken is tender (do not boil). Add the reserved past to the skillet. Toss gently. Serve immediately. Per Serving: Calories: 385 Protein: 29 grams Carb: 52 grams Sodium: 600 mg Fat: 6 grams (14% of calories) * Adapted from “Cooking Light Cookbook” 1990 (Oxmoor House, 1989) * Published in: Nutrition Action Healthletter (CSPI) * Typed for you by Karen Mintzias