Recipe: Olive Garden Heart Healthy Chicken and Pasta (using spinach and chicken broth)
Main Dishes - Pasta, SaucesOLIVE GARDEN HEART HEALTHY CHICKEN AND PASTA
1 1/4 lb. fresh spinach
1 cup chicken broth
8 ounces fresh pasta shells (or 6 ounces dry pasta shells)
1 tsp. olive oil or vegetable spray
4 medium cloves garlic, finely chopped
1/2 tsp. ground nutmeg or mace
salt and ground black pepper
1 lb. grilled boneless, skinless chicken breast, cut 1-inch cubes
1/2 cup grated parmesan cheese
Cook the spinach in the chicken broth until tender. Drain and reserve broth. Press out excess liquid from spinach. Set aside.
Cook pasta according to package directions.
While the pasta is cooking, preheat a saute pan or heavy skillet over medium heat, add the oil or vegetable spray and saute the garlic, stirring constantly, until it is white. Don't allow it to brown.
Add the spinach and nutmeg or mace, salt and pepper to the skillet. Add the chicken pieces to the spinach. Stir and turn the mixture until it is hot, adding a small amount of the reserved cooking broth as necessary.
When the pasta is done, drain and add to the spinach mixture; toss together well. Serve immediately with Parmesan.
Adapted from source: The Olive Garden
1 1/4 lb. fresh spinach
1 cup chicken broth
8 ounces fresh pasta shells (or 6 ounces dry pasta shells)
1 tsp. olive oil or vegetable spray
4 medium cloves garlic, finely chopped
1/2 tsp. ground nutmeg or mace
salt and ground black pepper
1 lb. grilled boneless, skinless chicken breast, cut 1-inch cubes
1/2 cup grated parmesan cheese
Cook the spinach in the chicken broth until tender. Drain and reserve broth. Press out excess liquid from spinach. Set aside.
Cook pasta according to package directions.
While the pasta is cooking, preheat a saute pan or heavy skillet over medium heat, add the oil or vegetable spray and saute the garlic, stirring constantly, until it is white. Don't allow it to brown.
Add the spinach and nutmeg or mace, salt and pepper to the skillet. Add the chicken pieces to the spinach. Stir and turn the mixture until it is hot, adding a small amount of the reserved cooking broth as necessary.
When the pasta is done, drain and add to the spinach mixture; toss together well. Serve immediately with Parmesan.
Adapted from source: The Olive Garden
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pasta, Sauces
Main Dishes - Pasta, Sauces
- Pierogy Primavera
- Spaghetti with Zesty Marinara Sauce (low fat and low salt)
- Fettuccine with Broccoli (using nuts and olives)
- Lasagna La Scala (Kraft Parmesan Cheese, 1981)
- Turkey Pesto Meatballs with Zucchini and Pasta
- Butternut Ravioli with Hazelnuts and Parmesan
- Basic Chunky Pasta Sauce (blender) (Del Monte, 1988)
- Second Time Around Beef Sauce for Pasta (using leftover roast beef)
- Ziti Carbonara for a Crowd
- Chili Mac Meat and Sauce
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute