10 oz. fresh or frozen spinach
1/4 c. chopped walnuts
1/4 c. grated Parmesan cheese
2 tbsp. chopped fresh parsley
1 tbsp. bread crumbs
1 tbsp. vegetable oil
1/2 tsp. salt
1 clove garlic, peeled and crushed

Steam spinach until tender, press out liquid. In food processor or blender puree spinach and all remaining ingredients until well blended.

Can be prepared in advance and refrigerated or frozen. Bring to room temperature before tossing with chicken and pasta.

CHICKEN AND PASTA:

8 oz. uncooked macaroni or other small pasta
1 lb. skinned and boned chicken, cut in 1 inch cubes
1 c. sliced carrots
1 c. broccoli florets
1/2 c. chopped green onion
1/2 c. coarsely chopped green pepper
1 tsp. dried basil

Place chicken and vegetables in steamer basket. Sprinkle with basil. Steam until fully cooked, 7-10 minutes.

Meanwhile, prepare pasta according to package directions. Drain and transfer to serving bowl.

Combine chicken, vegetables, and pasta. Toss with pesto sauce. Serve warm or at room temperature. Each serving = 2 meat, 2 starch, and 1 vegetable exchange or 340 calories.