- 0:10 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
It looks and sounds rich but this pasta is actually low-fat, so forget the guilt and dig in with gusto.
Ingredients
- 375g dried pappardelle pasta
- 400g chicken breast fillets, thinly sliced
- 200g Swiss brown mushrooms, thinly sliced
- 2 garlic cloves, crushed
- 60ml (1/4 cup) Massel chicken style liquid stock
- 1 bunch fresh chives, chopped
- 180g (2/3 cup) extra light sour cream
- 250g cherry tomatoes, halved
- 1 cup baby spinach, shredded
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to pan.
- Step 2Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with olive oil. Cook chicken, in 2 batches, stirring, for 3 minutes or until browned. Transfer to a bowl. Cover to keep warm.
- Step 3Spray the pan with oil. Cook the mushroom and garlic, stirring, for 1 minute. Add the stock. Bring to the boil. Stir for 3 minutes or until soft. Stir in the chicken and chives for 1 minute. Add the chicken mixture and sour cream to the pasta. Toss to combine.
- Step 4Combine the tomato and spinach in a bowl. Serve with the pasta.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1597 kj
Energy
9g
Fat Total
5g
Saturated Fat
6g
Fibre
35g
Protein
76mg
Cholesterol
340.83mg
Sodium
5g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
Notes
For a meat-free twist, double the mushrooms and omit chicken. Toss spinach with pasta mixture until wilted. Top with roasted cherry tomatoes.
- Author: Sonja Bernyk
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
