So quick and easy. There's no need to open a jar of boring pasta sauce when, in the time it takes to cook the noodles, you can have a deliciously healthy sauce of chicken, tomatoes, and vitamin-rich spinach.
Tip: For best texture and flavor, be careful not to overcook the chicken.
Ingredients
- ¼ lb spinach fettuccine
- 1 Tbsp olive oil
- ½ lb boneless, skinless chicken breast halves, thinly sliced
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ¾ cup reduced-sodium chicken broth
- 6 oz baby spinach leaves or 1 medium bunch spinach, washed, drained, and trimmed
- ½ cup grated Parmesan cheese
- Salt and pepper
Instructions
- Bring a large pot of water to boil over high heat. Add pasta and cook according to package directions.
- Meanwhile, warm oil in large skillet over medium heat. Add chicken and cook 5 minutes, or until light golden and almost cooked through, stirring often. Transfer to plate.
- Add shallot to skillet, still over medium heat, and cook 3 minutes, stirring. Add garlic and cook 30 seconds, stirring. Add tomatoes and broth; bring to a simmer and cook 3 minutes, until tomatoes soften and some of the liquid has cooked off. Add spinach and cook 3 minutes, stirring. Return chicken to skillet and cook 1 minute, until cooked through, stirring.
- Drain pasta. In serving bowl, toss pasta with chicken sauce and cheese. Serve hot.
Serves 2.
Nutritional Information
- 1 serving = 650 calories
- Protein: 1 serving
- Vitamin C: 2 servings
- Calcium: 1½ servings
- Green/yellow vegetable: 1½ servings
- Whole grains: 2 servings
- Fat: ½ serving
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