package (8 ounces) uncooked multi-grain penne pasta
tablespoons vegetable oil
package (6 ounces) fresh mushrooms, quartered
red bell pepper, seeded and sliced into thin 1 inch long strips
cup chopped red onion
cloves garlic, minced
teaspoons dried Italian seasoning
cup chicken broth
cups firmly packed fresh baby spinach, washed
tablespoons Parmesan cheese as garnish, (optional)
Cook pasta according to package directions. Drain and hold warm.
Heat oil in a large stockpot over medium high heat. Add chicken and cook for 5 minutes or until no longer pink, stir often using spoon to break up chicken. Drain then add mushrooms, bell pepper, onion, garlic and Italian seasoning and cook for 2 minutes, stirring occasionally. Add broth and continue cooking for 5 minutes. During last minute of cooking, stir in spinach then add cooked pasta.
Serve warm and garnish with Parmesan cheese, if desired.
As a low-carb alternative, swap pasta for spaghetti squash.
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Serving Size 323g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat21g (32%)
Saturated Fat 5g (25%)
Trans Fat 0g
Total Carbohydrate52g (17%)
Dietary Fiber 8g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.