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Recipe of the Month

Weeknight Chicken and Spinach Rotini


1 lb. (16 oz.) whole-grain rotini pasta

2 (8 oz.) chicken breasts, sliced into strips

¼ cup (4 tbsp) extra virgin olive oil, divided

1 clove garlic, minced

1 tsp dried basil

½ tsp salt

3 cups cherry tomatoes

¼ cup capers

3 tbsp lemon juice

3 cups baby spinach

⅓ cup fresh basil leaves, chopped

⅓ cup Parmesan cheese, shaved


1. In large pot set over high heat, boil water. Add pasta and cook according to package directions; drain and place in large serving bowl.

2. In a medium bowl, combine chicken strips with 2 tbsp oil, garlic, dried basil and salt; stir to combine.

3. In a large skillet, heat remaining 2 tbsp oil over medium heat. Add chicken and cook, stirring for 2 minutes. Add tomatoes and capers, and cook until tomatoes are softened and chicken is no longer pink inside (165°F), about 8 minutes.

4. Stir in lemon juice and spinach; remove from heat and allow spinach to wilt.

5. Add chicken mixture to pasta and stir to combine. Sprinkle with basil and cheese before serving.

Makes 6 servings. Per serving:


444 calories | 30g protein | 14g total fat | 2.5g saturated fat | 8g mono fat | 3.5g poly fat | 46mg cholesterol | 58g carbohydrate | 0g sugar | 10g fiber | 502mg sodium


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