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Posts Tagged ‘healthy chicken parm dinner’

I don’t know about you, but last week seemed to last forever. I’m hoping this week speeds on by because I’m headed to Indianapolis on Thursday for all of the Super Bowl festivities. I can’t wait to see the city all dressed up for the big event!

A quick update on my hip: it’s getting better each week. Last week was a big one in physical therapy. I started doing walking and side lunges, really focusing on building up the strength and flexibility in my legs. There’s some core work as well, like a 2 minute plank and alternating side planks for 45 seconds each, repeated three times. I am dying after those! And, I’m still waiting for my six-pack to show up…I’ll be sure to let you know when that happens 😉

Swimming has been a big relief since I actually am able to get my heart rate up. I’ve been swimming three times a week for about 45-50 minutes. For most of the workout, I am alternating between fast and recovery laps…so basically a swimming interval workout.

Before I get to the recipe for this post, if you haven’t taken my poll yet, please do! It will only take you 30 seconds to complete, and I would really appreciate it!

Now, to the good stuff.

This is one of my go-to recipes. I’ve been making it since college! If you’ve noticed, I prefer recipes with few ingredients and that are easy. Here’s another one for you, courtesy of Rachael Ray.

Bake chicken.

Cook pasta.

Cook tomatoes, onion and garlic.

Chop basil.

Open bag of arugula.

Mix everything together.

Top with cheese.

Yep, that’s pretty much it. And, it makes enough to feed an army, so you’ll have leftovers for the week!

Recipe from Rachael Ray

Ingredients

4 chicken breasts

Whole wheat penne

2 or 3 cloves garlic

1 large red onion

2 pints grape tomatoes

Fresh basil, chopped

3 cups arugula or spinach

1 cup shredded Parmigiano Reggiano cheese

Instructions

Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.

While the water is coming up to a boil, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet. Cook the chicken until golden brown and cooked through, 4 minutes per side. (Or, bake the chicken at 350 degrees for 25 minutes, then chop up and add in at the end.)

Once the chicken is brown, add the onions to the pan, and cook until softened, about 5 minutes. Add garlic, cook a couple of minutes more then add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 6-7 minutes (if they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper. 

Add the drained pasta and reserved starchy cooking water to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula, and cheese.

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