Chicken, Artichoke, & Pesto Pasta

Ingredients: yields 3 servings

• 1 lb. Boneless Skinless Chicken breast

• 1 cup Mueller’s whole grain, high fiber Penne

• 1 cup spinach

• 1/4 cup Pesto sauce

• 1/4 cup marinated artichokes

• 1/4 cup grated parmesan cheese

• 2 Tbsp Pine nuts

• 1 Tbsp Extra virgin olive oil

Instructions:

1. Bring a small pot to a rapid boil and add in dry pasta. Reduce heat and cook for about 8 minutes or until penne is al-dente.

2. Meanwhile, place skillet over medium heat on the stovetop and coat pan with olive oil.

3. Place chicken on skillet and cook for about 12-15 minutes, or until chicken is fully cooked through and slightly browned, with a minimum temperature of 165 F (you can add in any spices of choice).

4. Remove chicken from stove and slice breasts into small strips.

5. Strain the pasta and add it to a large mixing bowl.

6. Add the sliced chicken to the pasta and mix in the pesto, spinach, artichoke hearts, parmesan, and pine nuts until all ingredients are thoroughly combined.

7. Serve hot and keep remaining leftovers in fridge to enjoy as a cool pasta salad!

Nutrition Facts: (for 1 serving)

Calories: 441

Protein: 48g

Carbohydrates: 24g

Fiber: 5g

Fat: 19g