Pasta with Tomato, Spinach, Chicken and Pesto

4 oz Barilla Pasta, Penne
1 1/2 cups Chicken Broth
1 clove Garlic, peeled and sliced
Heaping tsp of mixed dried herb blend
5 oz Poached Chicken Breast (6 ounces uncooked)
2 medium whole tomatoes, de-seeded as preferred)
3 oz uncooked baby spinach
1/2 cup Parsley leaves
4 tbsp Le Grand 4 nuts & basil pesto
Salt and fresh ground pepper, if desired

Add sliced garlic and dried herb blend to chicken broth in a skillet that has a tight fitting lid. Add chicken, cover, and bring to a simmer over medium heat. When it comes to a simmer, reduce heat to medium-low and simmer gently until chicken is cooked through - about 7 to 10 minutes.

Meanwhile, de-seed (if desired) and cut tomatoes into chunks. Place in a large bowl with baby spinach, parsley leaves and the pesto.

Quickly remove chicken breast to a plate and quickly replace cover so the liquid doesn't boil away. Add penne pasta and return to brisk simmer.

Cook pasta until al dente and liquid is absorbed by pasta. If liquid is absorbed before pasta is cooked, add a quarter of a cup of water to the skillet to complete cooking.

While pasta is cooking, chop chicken breast into chunks and add to the bowl with the vegetables. Add pesto but don't stir it in yet.
When pasta is cooked and liquid is pretty much all absorbed, toss it and the mushy bits of garlic and herbs from the skillet, into the bowl with the vegetables and pesto. Toss well to combine.

Season to taste with salt and fresh ground pepper if desired.

Serve warm or tastes good cold the next day for lunch!


Serving Size: Makes 4 generous servings of about 1 1/2 cups each

Number of Servings: 4

Recipe submitted by SparkPeople user PIXBADGIRL.