Thursday, March 20, 2014

Roasted Red Pepper and Spinach Pasta with Chicken

Light and fresh tasting!

serves 4 ( 1 chicken breast half and 1 c. pasta mixture = 10 points +)

  • 6 oz. uncooked rainbow rotini
  • 2 roasted red peppers ( packed in water), diced
  • 3 oz. ( 3/4 c.) fresh mozzarella pearls or fresh mozzarella, diced
  • 2 T. olive oil
  • 2 tsp. white wine vinegar
  • 2 tsp. crushed garlic
  • salt and pepper to taste
  • 2 c. fresh spinach
  • 4 ( 4 oz.) boneless, skinless chicken breast halves

Cook pasta in boiling water until al dente. Stir in spinach and let wilt; Drain.

Meanwhile, whisk together oil, vinegar and garlic; set aside.

Heat a large nonstick skillet coated with cooking spray. Season chicken with salt and pepper. Cook chicken until juices run clear. Let stand 5 minutes before slicing.

Place diced peppers, pasta mixture and mozzarella in a large bowl. Season with salt and pepper. Toss with olive oil mixture.

Serve pasta topped with chicken.

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