Tonight’s dinner was the start of us changing our lifestyle. My husband got diagnosed with borderline diabetes and so the change had to happen. As a family we have gotten rid of all tempting foods in the house and went shopping for the healthy alternatives. Such as whole wheat flour and such. My mother is allergic to gluten so you will also see recipes in here for gluten free recipes when she is visiting. Time for our family to eat healthy!
Ingredients
4 servings
2 cups broccoli florets
2 cups of pasta (I’m using whole wheat penne)
1/2 cup fresh basil leaves
5 tbsp shredded Parmesan cheese
2 tbsp chopped walnuts
1 1/2 tbsp extra virgin olive oil
2 cloves garlic, crushed and divided
1/2 tsp salt
6 oz of cooked chicken
1/4 tsp pepper
6 oz fresh baby spinach
1 cup grape tomatoes
Directions
Bring large saucepan of water to a boil. Add broccoli and cook for 3 min or until tender. Remove to a small bowl. Reserve the water.
Cook pasta according to package directions using the reserved water. Drain pasta and cover to keep warm.
Combine broccoli, basil, 3 tbsp of cheese, walnuts, oil, 1 clove and salt in food processor or blender. Process until smooth. In large bowl combine pasta and broccoli until combines. Cover to keep warm.
In skillet, heat over medium heat. Add chicken and pepper. Cook until done. I like to shred my chicken after and put it back on the skillet. Temperature must reach 165 degrees.
Wilt spinach and cook tomatoes (halved), cook until spinach is wilted and tomatoes begin to soften.
Add to pasta. Stir gently to combine
Divide pasta mixture evenly among four serving bowls. Top with remaining 2 tbsp of cheese.
BONAPPETIT!!
