Healthy Recipes

Penne With Chicken, Zucchini, and Spinach
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Servings: 2
Ingredients and Preparation
Ingredients Measures
Penne pasta, preferably whole wheat 6 ounces
Olive oil 2 teaspoons
Clove garlic, minced 1
Zucchini, sliced into half-moons 1
Cooked Rotisserie chicken, sliced into bite-size chunks ½*
Spinach, packed 1 cup
Fresh basil, chopped 2 tablespoons
Parmesan cheese, grated ¼ cup


Directions
  1. Cook penne al dente according to package directions, omitting salt and oil. Drain and set aside, reserving ½ cup of the pasta water.
  2. Heat oil in a large skillet over medium-high heat. Add garlic and sauté for 1 minute, until fragrant. Add zucchini and cook until tender, about 5-7 minutes.
  3. Reduce heat to low and then add the chicken, pasta, spinach, and basil to the skillet. Stir to combine. If pasta seems too dry, add some of the reserved pasta water. Top with pepper and Parmesan cheese.

Exchanges
4 starches; 3 lean meats; 2 vegetables; 1 fat

Side Suggestions: Sliced Tomatoes With Basil
Slice one fresh tomato and drizzle with 2 teaspoons white balsamic vinegar. Top with 1 tablespoon chopped, fresh basil.


Nutrition Facts
Serving Size ½ of recipe
Calories 505
Total Fat 13 g
Saturated Fat 4 g
Sodium 286 mg
Total Carbohydrate 68.5 g
Dietary Fiber 4 g
Protein 28.5 g
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June 2015

A meta-analysis found that mothers participating in a prenatal exercise group were less likely to have a large newborn, less likely to need a cesarean section, and no more likely to have a low birthweight baby than those who did not exercise. The study supports proper prenatal care advice which advocates for mothers to exercise during pregnancy if allowed by the physician.

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