Asparagus, fresh, 14 spear, medium (5-1/4" to 7" long) Garlic, 4 clove Extra Virgin Olive Oil, 1 tbsp Parmesan Cheese, grated, 1 tbsp Crushed Red Pepper , .5 tsp Spinach, fresh, 0.5 package (10 oz) Barilla Plus Mini Penne, 14.5 oz box Chicken Breast, no skin, 1 pound Sundried Tomatoes 8 halves Flax oil (omega3 - 7700 mg), .5 tbsp (if you have, if not add another 1/2 tbsp of olive oil)
-Cook Pasta according to package. -Cut chicken into bite size pieces, Brown chicken in non stick pan with Pam. remove chicken, set aside. - Add tablespoon of olive oil to the pan. Cook and stir garlic, asparagus, sundried tomatoes and red pepper flakes, add spinach a few minutes later and add tbsp of water, if needed. Cook veggies til tender. - Stir chicken back in, add salt and pepper to your taste. -Toss in pasta with chicken and veggie mixture. -Sprinkle with Parmesan cheese and add .5 tbsp of flax oil or olive oil (if desired) .
makes 8- 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BLONDEGIRL10.
The first time I made this excactly as suggested and the next time I realized I had no pasta so made it into a cassarole with crushed cornflake crumbs, and using four times the spinach, more garlic and a little more parmasan cheese. OMG fantastic and we did not miss the pasta at all!