Chicken Florentine Pasta

• whole grain penne, about half a box
• 3 large handfuls precooked, frozen chicken strips
• 1 tsp Smart Balance spread
• EVOO
• 3 cloves garlic, finely chopped
• 2 handfuls onion, chopped
• 3/4 cup white wine (I used Riesling)
• 3/4 cup fat free chicken broth
• 3 large handfuls spinach
• shredded Parmesan cheese (optional)

Bring a salted pot of water to a boil. Cook the pasta according to package directions, about 10 minutes.

While the pasta is cooking, bring a large skillet up to medium heat. Add EVOO, one turn of the pan. Add the Smart Balance, and let melt into the EVOO. Add the chicken and let cook until all strips are warmed through, stirring occasionally. Remove chicken from skillet and set aside in a bowl (can easily be the bowl you plan to serve the pasta in later).

Give another half turn of the EVOO to the pan. Add in the garlic and onion, stirring occasionally. After about a minute, add the wine and chicken broth. When liquid is bubbling and has reduced to about half, turn off the heat. Add the drained pasta, chicken and spinach. Give a couple of turns to combine and let the spinach wilt a little. Top with Parmesan cheese, if desired.

Adapted from thepioneerwoman.com

Fettuccine with Endive and Scallops

• fettuccine (any kind will do; I used lemon chive flavored)
• EVOO
• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• salt
• 1 tsp crushed red pepper flakes
• 1 cup white wine (I used a Riesling)
• 1 tbsp Smart Balance spread
• 1 package scallops, about 6-8
• 2 handfuls onion, chopped
• 2 large handfuls endive, chopped

Bring a salted pot of water to a boil. Cook pasta according to package directions.

While the pasta is cooking, bring a medium skillet to medium heat. Add EVOO, about one turn of the pan. Add the shallots and cook until the bottoms have a golden brown crust, about 5-6 minutes. Flip and cook another 5-6 minutes. They will be finished when they are opaque.

Bring a large skillet to medium heat with EVOO, one turn of the pan. Add the shallots, garlic, onion and red pepper flakes. Saute until golden brown, stirring occasionally. Add the wine, bring to a boil, and add the Smart Balance. Give a quick stir and reduce heat to a simmer.

Add the drained pasta, scallops and endive to the pan. Give another stir or two to combine.

Adapted from Food Network's Recipes From Our All-Star Chefs

Pasta and Veggies with Pesto

• salt
• 1/4 box whole wheat penne
• 3/4 small zucchini
• 5-6 asparagus
• 2 large handfuls green beans, ends trimmed
• 3 heaping spoonfuls pre-made pesto sauce
• 2 small handfuls shredded Parmesan cheese
• EVOO

Cut the green beans and asparagus at an angle, cutting each piece into two. Slice the the zucchini. 

Bring a large pot of salted water to a boil. Add the pasta and cook to al dente, about five minutes. Add the veggies and continue to cook another 2-3 minutes. 

Spoon the pesto into a bowl and add one ladle of the starchy pasta water. Strain the pasta and the veggies and immediately add it to the pesto. Toss until all the pasta and veggies are covered evenly. Sprinkle with the Parmesan cheese.

Adapted from Express Lane Meals