Whole Wheat Pesto Pasta

Makes 6 servings; 45 minutes total time

Ingredients

• 1 lb chicken breasts, diced

• 1 lb whole wheat rotini

• 1/2 cup jarred pesto

• 1 zucchini

• 1 yellow squash or use 2 zucchini instead

• 4 plum tomatoes, diced

• 2 cloves garlic minced

• 1 red onion, diced

• 2 cups spinach, chopped

Instruction:

1) Cook pasta in boiling water until al dente, about 10 minutes. Reserve 1/2 cup of pasta water and drain pasta, then set aside in a strainer. Return pasta pot to stove over med-high heat.

2) Add remaining tbsp of olive oil to pot, then add chicken and cook for 5 minutes until browned. Add tomatoes, zucchini, yellow squash, red onion and garlic. Saute for 2 minutes until veggies have softened.

3) Add pesto, pasta waster and pasta back to pot, stirring well to coat and cooking for another 2 minutes or so. Stir in chopped spinach and remove from heat. Serve and enjoy!

Storing:

Pasta will last in the fridge up to 5 days. Sprinkle some water overtop of pasta before reheating in the microwave for 2-3 min. Pasta can be frozen up to 3 months and reheated for 6-7 minutes from frozen (sprinkle water overtop first!)

NUTRITIONAL INFO: 474kcal | Carbohydrates: 64g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 299mg | Potassium: 800mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1852IU | Vitamin C: 22mg | Calcium: 81mg | Iron: 2mg