Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Chicken breast meat 2 tb Pine nuts
-- (boneless, skinless) 3 Garlic cloves
6 oz Penne pasta (short tubes) -- peeled and minced
-- uncooked 1/4 ts Red pepper flakes
2 c Fresh spinach leaves 1 c Plain nonfat yogurt
-- (firmly packed) 1/2 ts Salt
4 tb Grated Parmesan cheese Vegetable cooking spray
3 tb Chopped fresh basil

Slice the chicken into bite-sized pieces and set aside. Cook the
pasta according to the package directions, omitting any salt or fat.
Drain well, set aside and keep warm.

Combine the spinach and the next seven ingredients in the container
of an electric blender or food processor. Cover and process until
smooth. Pour into a small bowl and set aside.

Coat a large skillet with cooking spray; place over medium-high heat
until hot. Add the chicken and saute until browned; stir in the
reserved spinach mixture. Cover and simmer 5 minutes or until it is
thoroughly heated and the chicken is tender (do not boil).

Add the reserved past to the skillet. Toss gently. Serve
immediately.

Per Serving:
Calories: 385 Protein: 29 grams Carb: 52 grams
Sodium: 600 mg Fat: 6 grams (14% of calories)

* Adapted from "Cooking Light Cookbook" 1990 (Oxmoor House, 1989)
* Published in: Nutrition Action Healthletter (CSPI)
* Typed for you by Karen Mintzias

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