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Heart-Healthy Tuscan Chicken and Shrimp Penne

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For a last-minute dinner, this sauce can be prepared while the pasta cooks.  Any whole wheat pasta will work, such as shells, rotini, or elbows.

12 opunces whole wheat penne pasta
4 Tbsp extra-virgin olive oil, divided
1 boneless, skinless chicken breast half, chopped
1/2 green bell pepper, chopped
1/4 onion, chopped
1 clove garlic, minced
1/4 tsp ground black pepper
1 tsp salt
1 cup sliced mushrooms
1 1/2 cups small peeled, deveined shrimp
1 Tbsp lemon juice
1 tomato, diced
1 cup baby spinach leaves
2 Tbsp pine nuts

Method of Preparation:
1. Prepare the pasta according to the package directions. Place in a large bowl and toss with 2 Tbsp of the oil.
2.  Heat the remaining 2 Tbsp oil in a medium saucepan over medium heat. Add the chicken, bell pepper, onion, garlic, black pepper, and salt. Cook, stirring, for 5 minutes, or until the chicken is no longer pink. Stir in the mushrooms and shrimp. Reduce the heat to low, cover, and simmer for 3 minutes, or until the shrimp are opague. Stir in the lemon juice.  Pour over the pasta and toss to coat. Top with the tomato, spinach, and pine nuts; toss to coat.
Serves: 4 Total Time: 20 minutes

Last updated: December 4, 2013

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