1 pound box penne pasta
1-2 boneless, skinless chicken breast, cooked (I’m using grilled leftovers) and diced
2 cups shredded parmesean or other “italian blend” shredded cheese (I use a ‘store brand’ mix of parmesean, romano, mozzerella and asiago)
1 cup cooked broccoli florets (also leftover today, but easy enough to boil up a cup or so of frozen other days)
Extra Virgin Olive Oil (use the good stuff if you have it)
Cook pasta in salted water until ‘al dente’, then drain. Toss with chicken and cheese. Add salt, pepper, and garlic powder to taste. Dress with 1-2 Tbs olive oil, again to taste. We like it warm, but it makes a good cold salad too.
Many times we will have a larger lunch, then try to eat a lighter supper. This is a great ‘meal in a bowl’ for days like that. The olive oil does add fats, but it’s the healthy monounsaturated kind, so don’t sweat it. If you want to make it more carb friendly, use a whole wheat pasta, though the grainy texture does take some getting used to…There are some ‘white’ whole grain pastas that are pretty good. All the fiber in the broccoli helps the glycemic impact a little bit too.