Sunrise Tuscan Chicken
Courtesy of epicurious 10 Min. Prep Time • 17 Min. Cook Time • 20 Min. Marinate Time| Ingredients |
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| For Chicken: |
| 2 Tbsp. olive oil |
| 1 lb. skinless, boneless chicken breasts |
| handful fresh basil leaves |
| juice of 1 lemon |
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| For Pasta & Sauce: |
| 1 lb. whole-wheat penne pasta |
| 3 Tbsp. olive oil |
| 2 minced garlic cloves |
| 2 1/2 c. low-sodium chicken broth |
| 1 pint cherry tomatoes, halved |
| 1 lemon, thinly sliced |
| 3 c. fresh spinach, stems removed |
| 1/2 tsp. salt |
| 1/2 tsp. pepper |
| 1/3 c. grated Parmesan cheese |
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| For Sunrise: |
| 3 tangelos, halved |
| 6 large strawberries, sliced |
Directions:
1. Place chicken in a large plastic resealable bag. Add basil, lemon juice, and olive oil. Place in the refrigerator for 20 minutes to marinate.
2. In a large sauté pan, warm the olive oil over moderate heat. Add the chicken and cook, stirring often, for 10 minutes, or until fully cooked. Set aside, let cool, and then slice.
3. In the meantime, bring a large pot of water to a boil, and cook pasta until al dente, about 8 minutes. Drain and set aside.
4. In a large sauté pan on medium-low heat, warm the remaining tablespoon of olive oil. Add the garlic and cook for 2 minutes. Add the chicken broth, cherry tomatoes, lemon, spinach, and salt and pepper and cook for 5 minutes or until the broth is reduced by half. Add the pasta and stir. Serve pasta with sliced chicken and a sprinkle of Parmesan cheese. Place the tangelo on the plate, face up, and add strawberry slices around to create the sun!
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Abigail Cornwell, Age 9
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com
Nutrition:
Calories: 468; Total Fat: 17g; Total Carbs: 39g; Protein: 24g;