Health Kitten

Ingredients

• 1 1/2c Barilla Piccolini Rich In Fiber mini penne (measure uncooked)
• 1/2c sundried tomatos (the dehydrated kind, not packed in oil or water)
• 12oz skinless, boneless chicken breasts (apx. 3 breasts), cut into 1" pieces
• 3-4 cloves garlic
• 1 yellow pepper (can sub red or orange pepper), cut into 1" pieces
• 1 1/2c chopped broccoli (fresh or frozen)
• 1c chopped kale (can sub fresh spinach)
• 1/4c white wine (a chardonnay or pinot grigio will work well)
• 1tsp dried oregano
• 1tsp dried basil
• 1tbsp dried parsley
• 2oz Tomato/Basil Feta crumbles
• Salt and Pepper to taste

Instructions

1. Cook pasta in 6-8 cups of water, reserving 2c pasta water. Drain in a colander and set aside.
2. Place the sundried tomatoes in a bowl and pour in enough hot tap water to cover. Set aside to rehydrate (apx 10-15 minutes).
3. In a non-stick skillet, saute the chicken breast pieces over medium high heat until browned. Reduce the heat to medium, add the garlic and saute with the chicken for 1 minute.
4. Add the chopped pepper, broccoli and kale to the pan and saute for another minute or until the kale begins to wilt.
5. Drain the sundried tomatoes and add to the skillet.
6. Add the wine and the dried spices and simmer for 5 minutes on medium low heat. You can substitute an equal amount of chicken or vegetable stock for the wine, but the alcohol in the wine will cook off and it adds a nice flavor.
7. Remove the skillet from the heat and add the pasta and feta to the pan and stir to combine. Add pasta water as needed to make "silky and gorgeous" pasta.
8. Season with salt and pepper to taste. Feta is usually quite salty, so I find that a few grinds of black pepper is all it needs.