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Creamy chicken pappardelle

by wiki
10 April, 2019
in Dinner
0
Creamy chicken pappardelle
Creamy chicken pappardelle
  • 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 1
    Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to pan.
  • Step 2
    Meanwhile, 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 3
    Spray 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 4
    Combine 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

0
Tags: chickenmeattomatoes
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