Categories: Poultry, Main dish, Low-fat 
      Yield: 3 servings 
  
    1/2 lb Chicken breast meat 
           -- (boneless, skinless) 
      6 oz Penne pasta (short tubes) 
           -- uncooked 
      2 c  Fresh spinach leaves 
           -- (firmly packed) 
      4 tb Grated Parmesan cheese 
      3 tb Chopped fresh basil 
      2 tb Pine nuts 
      3    Garlic cloves 
           -- peeled and minced 
    1/4 ts Red pepper flakes 
      1 c  Plain nonfat yogurt 
    1/2 ts Salt 
           Vegetable cooking spray 
  
  Slice the chicken into bite-sized pieces and set aside.  Cook the pasta 
  according to the package directions, omitting any salt or fat.  Drain 
  well, set aside and keep warm. 
   
  Combine the spinach and the next seven ingredients in the container of an 
  electric blender or food processor.  Cover and process until smooth.  Pour 
  into a small bowl and set aside. 
   
  Coat a large skillet with cooking spray; place over medium-high heat until 
  hot.  Add the chicken and saute until browned; stir in the reserved 
  spinach mixture.  Cover and simmer 5 minutes or until it is thoroughly 
  heated and the chicken is tender (do not boil). 
   
  Add the reserved past to the skillet.  Toss gently.  Serve immediately. 
   
   Per Serving: 
  Calories: 385           Protein: 29 grams               Carb: 52 grams 
  Sodium: 600 mg          Fat: 6 grams (14% of calories) 
   
  * Adapted from "Cooking Light Cookbook" 1990 (Oxmoor House, 1989) 
  * Published in: Nutrition Action Healthletter (CSPI) 
  * Typed for you by Karen Mintzias