Lemon-Garlic Chicken Penne with Pesto and Spinach

1 tablespoon finely shredded lemon peel

¼ cup lemon juice

2 tablespoons minced garlic (12 cloves)

1 ¼ pounds bone-in chicken breast halves, skinned

¼ teaspoon ground black pepper

⅛ teaspoon salt

1 ¼ cups whole wheat penne pasta

¼ cup dried tomatoes (not oil-packed)

2 tablespoons pine nuts

2 cups fresh basil leaves (about 1-3/4 ounces)

1 tablespoon olive oil

2 tablespoons grated Parmesan cheese

1 tablespoon minced garlic (6 cloves)

¼ cup reduced-sodium chicken broth

1 (9 ounce) package baby spinach

¼ teaspoon crushed red pepper

⅛ teaspoon salt

4 teaspoons grated Parmesan

Directions

Step 1

For marinade, in a small bowl, combine lemon peel, lemon juice and 2 tablespoons garlic. Place chicken in a resealable plastic bag. Pour marinade over chicken. Seal bag and turn to coat chicken. Marinate in refrigerator for 30 minutes, turning bag occasionally.
Step 2

Preheat oven to 375 degrees F. Drain chicken and discard marinade. Sprinkle chicken with black pepper and 1/8 teaspoon salt. Place chicken in a foil-lined shallow roasting pan. Roast for 40 minutes or until an instant-read thermometer inserted into inside thigh muscle registers 165 degrees F. Allow to cool before removing meat from the bone and shred or cut into bite-size pieces. Transfer to an airtight freezer container. Cover and seal.
Step 3

To serve, cook pasta according to package directions; drain. Meanwhile, place dried tomatoes in a small bowl; pour enough hot water over tomatoes to cover and let stand until tomatoes are softened. Cut softened tomatoes into thin bite-size strips.
Step 4

For pesto, in a small skillet, cook pine nuts over medium heat about 3 minutes or until toasted, stirring often; set aside to cool. In a food processor, combine basil, pine nuts, oil, 2 tablespoons Parmesan cheese and 1 tablespoon garlic. Cover and process until smooth.
Step 5

In a large skillet, heat broth over medium heat until boiling. Add spinach; cook and stir about 1 minute or until spinach starts to wilt. Add chicken, crushed red pepper and 1/8 teaspoon salt. Cook about 2 minutes more or until spinach is completely wilted. Stir in cooked pasta, pesto, and dried tomatoes. Cook about 5 minutes or until chicken is heated through (165 degrees F). Sprinkle with 4 teaspoons Parmesan cheese

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