Nutrition per serving may change if servings are adjusted.
1 tablespoon finely shredded lemon peel
¼ cup lemon juice
2 tablespoons minced garlic (12 cloves)
1¼ pounds bone-in chicken breast halves, skinned
¼ teaspoon ground black pepper
⅛ teaspoon salt
1¼ cups whole wheat penne pasta
¼ cup dried tomatoes (not oil-packed)
2 tablespoons pine nuts
2 cups fresh basil leaves (about 1- ¾ 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 cheese
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.
Preheat oven to 375°F. Drain chicken and discard marinade. Sprinkle chicken with black pepper and ⅛ 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°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.
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.
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.
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 ⅛ 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°F). Sprinkle with 4 teaspoons Parmesan cheese.
To make ahead: Freeze marinated chicken for up to 1 month. A day before serving, place frozen chicken in refrigerator to thaw. Continue preparing recipe at step 3.