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Ингредиенты
- 1 lb pasta
- Â Â (such as fettuccine)
- 2 Tbsp. oil preferably olive
- 1 lb boneless chicken breasts thinly sliced
- 1 x garlic clove - (to 4) finely minced
- 10 ounce mushrooms sliced
- 1 can regular or possibly low sodium chicken broth - (10 ounce)
- 1 lb fresh spinach washed, liquid removed,
- Â Â and roughly minced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Parmesan cheese (optional)
Инструкции
- Cook the pasta, according to the package directions.
- In a large skillet, heat the oil and saute/fry the chicken breasts for 30 seconds. Toss in the garlic and mushrooms and stir well. Cook for 5 min.
- Pour in the chicken broth and bring it to a simmer. Add in the spinach, stirring till it wilts.
- Drain the pasta and return it to the cooking pot. Pour in the chicken/vegetable mix and toss well. Heat for 2 min.
- Season to taste with salt and pepper, and Parmesan cheese if you like.
- This recipe yields 5 servings.
- Comments: Vince Connelly, a running chef and a Boston marathoner, loves to cook, loves to eat, and is happy to share his recipe with us.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 5 servings | |
| Calories 489 | |
| Calories from Fat 76 | 16% |
| Total Fat 8.53g | 11% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.09g | |
| Cholesterol 46mg | 15% |
| Sodium 106mg | 4% |
| Potassium 903mg | 26% |
| Total Carbs 72.09g | 19% |
| Dietary Fiber 4.9g | 16% |
| Sugars 3.61g | 2% |
| Protein 30.56g | 49% |
