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Florida Vegetable and Chicken Pasta

Ingredients

2 cups Florida Chicken, cooked and chopped

2 Florida tomatoes, diced

2 Florida zucchini’s, 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

Preparation

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 saute pan over medium-high heat. Add 1 tablespoon of olive oil to preheated pan. Add diced zucchini and garlic and saute for two minutes. Next add the tomatoes, lemon juice, cooked chicken, and the vegetable broth. Bring to a boil, then add in the fresh spinach and cooked chicken. Stir to combine and simmer for additional two to three 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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Florida Vegetable and Chicken Pasta

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