Chicken and Spinach Alfredo Pasta
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Total time: 35 minutes
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Serves 4
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7.0 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
200g - Penne, whole grain
200g - Chicken breasts, boneless, skinless, thinly sliced
¼ tsp - Salt
¼ tsp - Black pepper
1 tb - Olive oil
2 cloves - Garlic, minced
4 cups - Baby spinach
1 cup - Soy milk, unsweetened
½ cup - Parmesan cheese, grated
1 tsp - Dried basil
1 tsp - Dried oregano
¼ cup - Fresh parsley
UTENSILS
Large skillet, Saucepan, Chopping board, Knife
INSTRUCTIONS
1. Cook the penne according to the package instructions. Drain and set aside.
2. Season the chicken breasts with salt and pepper. Set aside for 15 minutes.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken slices and cook until browned and cooked through for 4-5 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, add the garlic and cook until fragrant. Stir in the baby spinach and cook for 1 minute.
5. Reduce the heat to medium-low and pour in the soy milk. Bring to a simmer.
6. Stir in the Parmesan cheese, basil and oregano. Cook until the sauce thickens.
7. Add the chicken slices, penne, remaining salt and pepper to the skillet. Toss to coat with the sauce.
8. Adjust seasoning with salt and pepper if needed.
9. Garnish with the parsley. Serve hot.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 223g
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Energy (kcal)
343.7
Carbs (g)
36.8
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Proteins (g)
25.4
Fats (g)
11.2
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Fibre (g)
7.0
