 Yield: 2 portions
2 Tbs. extra virgin olive oil
4 oz. crimini mushrooms
1/2 tsp. chopped garlic
4 oz. sliced grilled herb marinated chicken
1 tbs. sundried tomatoes
1 tbs. fresh basil (1/2 tbs. dried)
4 oz. low sodium chicken stock
1 tbs. cornstarch (mixed with cold chicken stock)
1 tbs. feta cheese
Salt and pepper to taste
1 oz. fresh spinach
8 oz. cooked penne pasta
1 tbs. feta cheese
1 tsp. toasted pine nuts
For Chicken
1-4 oz. chicken breast
¼ tsp. extra virgin olive oil
¼ tsp. Italian seasoning or Herbs de Provence (dried)
Marinate and grill or sauté. Cool and slice or dice to desired size. Reserve.
Directions
Heat oil in pan.
Add mushrooms, garlic, chicken, sundried tomatoes, then sauté to a lightly.
Add basil, chicken stock, feta, and let thicken.
Adjust seasonings.
Add spinach and pasta and toss to wilt.
Top with feta and pine nuts and serve.
Nutrition
Calories: 479
Fat: 20 grams
Saturated Fat: 4 grams
Carbohydrate: 49 grams
Fiber: 6 gram
Sodium: 384 mg
(Dreamfields pasta has 5 grams of digestible carbohydrate per each 4 oz cooked serving)
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