Lemon-Garlic Chicken Penne
1 tbsp finely shredded lemon peel
1/4 cup lemon juice
3 tbsp minced garlic (18 cloves), divided
1 1/4 lbs bone-in chicken breast halves, skinned
1/4 tsp ground black pepper
1/8 tsp salt
1 1/4 cups whole-wheat penne
1/4 cup dried tomatoes (not oil-pack)
2 tbsp pine nuts
2 cups fresh basil leaves (about 1 3/4 ounces)
1 tbsp olive oil
2 tbsp grated Parmesan cheese plus 4 teaspoons, divided 1/4 cup reduced-sodium chicken broth
1 9-oz package baby spinach
1/4 tsp crushed red pepper
1/8 tsp salt
- For marinade, in a small bowl, combine lemon peel, lemon juice and 2 tablespoons garlic. Place chicken in a resealable plastic bag. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in refrigerator for 30 minutes, turning bag occasionally.
- Preheat oven to 375°F. Drain chicken, discarding marinade. Sprinkle chicken with black pepper and 1/8 teaspoon salt. Place chicken in a shallow roasting pan. Roast about 40 minutes or until an instant-read thermometer inserted into inside thigh muscle registers 165°F. When cool enough to handle, remove meat from the bone and shred or cut into bite-size pieces.
- Cook pasta according to package directions; drain. Meanwhile, place dried tomatoes in a small bowl; pour enough hot water over tomatoes to cover and let stand until tomatoes are softened. Cut softened tomatoes into thin bite-size strips.
- For pesto, in a small skillet, cook pine nuts over medium heat for about 3 minutes or until toasted, stirring often; set aside to cool. In a food processor, combine basil, pine nuts, oil, 2 tablespoons Parmesan, and 1 tablespoon garlic. Cover and process until smooth.
- In a large skillet, heat broth over medium heat until boiling. Add spinach; cook and stir about 1 minute or until spinach starts to wilt. Add chicken, crushed red pepper, and 1/8 teaspoon salt. Cook about 2 minutes more or until spinach is completely wilted. Stir in cooked pasta, pesto and dried tomatoes. Cook about 5 minutes or until chicken is heated through (165°F). Sprinkle with 4 teaspoons Parmesan.
Keep your healthy meals fun and interesting by trying new recipes with your Zipongo account. This feature comes built-in to your Virgin Pulse site. Earn points each month for browsing and saving recipes, and be sure to log your meals with MyFitnessPal. Zipongo can be found on the Programs page of the Virgin Pulse website.