How to stay in your skinny jeans, eat fabulous whole food and cook single servings, just for you.
Wednesday, April 30, 2008
Whole-Wheat Penne with Chicken, Red Bell Pepper and Arugula
1.5oz whole-wheat penne
2 oz cooked chicken breast, cubed
1/2 red bell pepper, diced
1/2 summer squash, diced
1 garlic clove, grated
2 TB white wine,
1/4 cup vegetable broth
salt, pepper, fresh thyme
2 handfuls of arugula
Cook pasta in salted water al dente. Saute chicken breast, bell pepper and summer squash with salt, pepper and white wine and then add broth. Add the thyme and garlic later on, and simmer for 3 min. Drain penne. In a bowl, mix the arugula salad with the penne and the sauce, and let the arugula wilt slightly from the hot penne. Serve with grated parmesan cheese.
Dinner entree + 2 veggie servings + 1 salad serving
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