Chicken with Spinach Pasta Sauce
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A winning recipe from DLM's Healthy Alternative Recipe Contest
1992. Submitted by Kathy Neufarth.
Ingredients:
- 1 lb package fusilli pasta
- 2 Tbsp olive oil
- 1 lb boneless, skinless chicken breast -- cut into bite-sized pieces
- Sauce: 1 Tbsp olive oil
- 1/4 cup chopped onion
- 3 minced garlic cloves
- 10 oz package frozen, chopped spinach, thawed and drained
- (1) 14 oz can low-salt chicken broth
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 1/4 cup grated Parmesan cheese
Directions:
Cook pasta as label directs; drain. Heat 2 tablespoons oil; sauté chicken
until browned. Keep pasta and chicken warm.
To make sauce: In a saucepan, heat 1 tablespoon olive oil, sauté onion and
garlic until tender. Add spinach, broth, nutmeg and pepper. Stir together.
Pour into food processor and purée until smooth. Return to pan. Add cheese
and heat (do not boil). Pour sauce over pasta. Mix well. Add chicken and serve.
Makes 8 servings
Per serving: 343 calories; 20% calories from fat; 8g total fat; 1g saturated
fat; 35mg cholesterol; 110mg sodium; 45g total carbohydrate; 23g protein
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