Whole Grain Rotini with Tomato, Feta, and Spinach
ounces dried whole grain rotini pasta
tablespoon olive oil
cloves garlic, minced
cups grape tomatoes, halved
cups firmly packed fresh baby spinach
cup torn fresh basil leaves
ounces shredded cooked chicken breast
cup crumbled feta cheese (2 ounces)
- Cook pasta according to package directions, omitting salt; drain. Return pasta to pan; cover and keep warm.
- Meanwhile, in a large skillet heat oil over medium-high heat. Add onion; cook for 2 to 3 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute. Add tomatoes; cook and stir about 2 minutes or until heated through. Add spinach and basil; cook and stir for 1 to 2 minutes more or just until spinach is wilted.
- Add tomato mixture to pasta; toss gently to combine. Transfer mixture to a warm serving platter. Top with chicken and cheese.
Nutrition Facts(Whole Grain Rotini with Tomato, Feta, and Spinach)
- Per serving:
- 387 kcal cal.,
- 11 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 53 mg chol.,
- 279 mg sodium,
- 49 g carb.,
- 8 g fiber,
- 6 g sugar,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet