8 oz whole wheat penne pasta
2 tbsp extra virgin olive oil
1/2 cup sun-dried tomato
1/2 cup sliced black olives
1 cup chopped fresh spinach
1 tsp basil
1 tbsp chopped parsley
1/2 cup crumbled feta cheese
Marinated Grilled Chicken
4 skinless, boneless chicken breast halves
1 cup fat free Italian-style dressing
1/3 cup pine nuts, lightly toasted
2/3 cup olive oil
5 cloves garlic
1 bunch fresh basil leaves
Salt and pepper to taste.
Place chicken breasts in large sealable bag.
Add 1 cup fat-free Italian dressing, close, let marinate for 30 minutes.
Grill chicken over medium heat for 3-4 minutes on both sides until the internal temperature is 165˚.
Remove chicken from heat, allow to rest for 3-5 minutes before slicing.
Bring large pot of lightly salted water to boil.
Add pasta, cook for 8 to 10 minutes or until al dente.
Drain, then toss with olive oil, keep warm.
Place pine nuts in skillet over medium heat, cook, stirring constantly, until lightly toasted.
Gradually mix pine nuts, olive oil, garlic, and basil in a food processor, process until smooth.
Season with salt and pepper
Combine sun-dried tomato, pesto, olives, spinach, basil,
parsley and feta cheese.
Toss with the pasta in a large bowl and serve.
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