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Add a photoServings: 4
Ingredients
- 1/2 lb Spinach pasta
- 3 Tbsp. Extra virgin olive oil
- 4 whl scallion, sliced
- 1 x Clove garlic, chopped
- 2 c. Chicken, cooked and shredded
- 1/4 c. Sun-dry tomatoes, oil-packed, liquid removed and thinly sliced
- 1/2 tsp Dry rosemary, crumbled
- 3/4 c. Cream, `
- 1/2 c. Parmesan cheese, freshly grated
- 4 Tbsp. Fresh parsley, minced
- Â Â Salt and pepper, to tase
Directions
- 1. Bring a large pot of salted water to a boil; add in the pasta, return to the boil and cook it to taste.
- 2. While the pasta is cooking, heat 2 Tbsp. of the oil in a large saucepan over low heat. Add in the scallions and garlic and cook for 2-3 min, stirring, till softened. Add in the chicken and cook, stirring, for a couple of min to heat through. Add in the cream, tomatoes and rosemary to the chicken mix and stir. Let the flavors meld for about 5 min.
- Stir in the parmesan cheese, and when it has melted, taste to see if the sauce needs a little more cream, tomato or possibly cheese. Stir in the parsley, salt and pepper and check for a balance of seasoning.
- 3. When pasta is cooked, drain throughly, and stir in remaining 1 Tbsp. of oil. Combine the chicken mix with the pasta and serve.
- 4. Pass more cheese on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 426 | |
| Calories from Fat 315 | 74% |
| Total Fat 35.56g | 44% |
| Saturated Fat 12.59g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 288mg | 12% |
| Potassium 394mg | 11% |
| Total Carbs 5.36g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.55g | 0% |
| Protein 21.75g | 35% |
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