4-oz uncooked whole-grain rotini pasta*
3/4 lb boneless skinless chicken breasts, rinsed and cut into bite-size pieces
1/2 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp red pepper flakes
4 med-size garlic cloves, minced
1 cup grape tomatoes, quartered
1/2 cup Spanish stuffed olives, halved lengthwise
2 tbsp chopped fresh parsley
1 1/2 cups packed baby spinach, coarsely chopped
2 tbsp extra-virgin olive oil
1/8 tsp salt
Cook pasta according to the package directions; omit any oil or butter called for.
Meanwhile, coat a large skillet with cooking spray and heat over medium-high heat. Cook the chicken with the rosemary, thyme, and red pepper flakes for 2 minutes or until slightly pink in center, stirring often. Add the garlic and cook 15 seconds, stirring constantly. Stir in the tomatoes, olives, and parsley; remove from the heat. Cover and let stand 3 minutes.
Add the drained pasta, spinach, oil, and salt; toss together until spinach is wilted.
1/2 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp red pepper flakes
4 med-size garlic cloves, minced
1 cup grape tomatoes, quartered
1/2 cup Spanish stuffed olives, halved lengthwise
2 tbsp chopped fresh parsley
1 1/2 cups packed baby spinach, coarsely chopped
2 tbsp extra-virgin olive oil
1/8 tsp salt
Cook pasta according to the package directions; omit any oil or butter called for.
Meanwhile, coat a large skillet with cooking spray and heat over medium-high heat. Cook the chicken with the rosemary, thyme, and red pepper flakes for 2 minutes or until slightly pink in center, stirring often. Add the garlic and cook 15 seconds, stirring constantly. Stir in the tomatoes, olives, and parsley; remove from the heat. Cover and let stand 3 minutes.
Add the drained pasta, spinach, oil, and salt; toss together until spinach is wilted.
File Photo
*Important to use whole-grain or low-carb pasta only.
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