2 cups Florida Chicken, cooked and chopped
2 Florida tomatoes, diced
2 Florida zucchini, diced
2 cups Florida spinach
4-5 garlic cloves, minced
¼ cup fresh parsley, chopped
12 ounces whole wheat penne, cooked (or your favorite)
½ cup vegetable broth
2 tablespoons unsalted butter
1 lemon, juiced
Olive oil, for cooking
Parmesan cheese, freshly grated
Sea salt and fresh ground pepper, to taste
Fill a medium stockpot with water and bring to a boil, add 1 tablespoon of salt. Cook pasta according to package directions, drain and let cool. Heat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil to preheated pan. Add diced zucchini and garlic and sauté for 2 minutes. Next add the tomatoes, lemon juice, cooked chicken, and the vegetable broth. Bring to a boil, then add in the fresh spinach. Stir to combine and simmer for additional 2 to 3 minutes. Stir in the butter, add salt and pepper to taste. Remove from heat and add the fresh parsley, garnish with parmesan cheese and serve warm.
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