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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