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Penne Tomato Pesto with Fresh Tomatoes,Spinach & Chicken
Nb persons: 6
Yield:
Preparation time:
Total time: 30
Source:
| 1 pkg. (16 oz.) | penne noodles, I use Dreamfields |
| 12 oz | grilled chicken breast strips, precooked (optional) |
| 1 Tbsp. | olive oil |
| 1 cup | yellow onion, diced |
| 1 tsp. | minced garlic, about 2 cloves |
| 1/4 tsp. | red pepper flakes, optional |
| 1 large | tomato, diced |
| 1 bag | baby spinach, optional |
| 10 oz. | sun dried tomato pesto sauce, (can also use basil pesto) |
Cook the noodles according to the package directions until they are al dente and drain them. Add spinach for the last minute of cooking.
Heat the oil in a heavy skillet over medium heat. Add the onions, garlic and red pepper flakes and sauté them until the onions are translucent, about 5 minutes. Add the tomatoes and sauté them for about 2 minutes until they soften, but don't get too
mushy. Remove the onions and tomatoes from the heat.
Toss the noodles with the pesto sauce and the onion and tomato mixture and serve it immediately.
Alternatively, you can refrigerate it for up to 1 day and serve it warm or at room temperature.
Tip: Dreamfields pasta (can buy online, if not in your store) is normal pasta, in taste and texture, but has only 5 net cards that are used by your body! It will really lower this high carb count in this recipe to normal levels.
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