Beyond Your Scale

Chicken, Spinach & Mushroom Pasta
25 minutes
 Extra Virgin Olive Oil (divided)
 Tamari
 Portobello Mushroom (diced)
 Baby Spinach
 Garlic (cloves, minced)
 Red Pepper Flakes
 Brown Rice Penne
(uncooked)
Sea Salt & Black Pepper (to taste)
 Chicken Breast, Cooked (sliced)
 Lemon (cut into wedges)
393
17g
Saturated
2g
38g
Fiber
4g
23g
In a frying pan, add one quarter of your olive oil and all the tamari. Place over
medium heat. Add mushrooms and saute for 5 minutes. Then add spinach and
stir just until spinach is wilted. Remove from heat and set aside.
Heat remaining olive oil, garlic, red pepper flakes and salt in a separate skillet
over medium-low heat. Stir frequently for about 5 minutes or until garlic is
golden. Remove pan from heat.
Fill a large pot with water and bring to a boil. Add penne. Cook for 7 - 10
minutes. Remove from heat and dump pasta into a strainer. Immediately run
cold water over the pasta to prevent it from cooking any further.
Add pasta to a large bowl. Pour in desired amount of oil and garlic mixture,
then toss in mushrooms and spinach. Sprinkle with salt and pepper to taste.
Mix well.
Plate pasta and top with strips of baked chicken (optional). Squeeze a lemon
wedge on top of the pasta. Enjoy!
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