Description: Cream pasta but not heavy. Lemon juice makes the pasta flavour nicely fresh. You can cook this dish with more chicken and less pasta as you wish.
Serves: 2
Cooking time: 25 minutes
Ingredients
- Fusilli – 140g
- Spinach – 160g
- Chicken breast – cut in bite-size, 180g
- Single cream – 150ml
- Onion – chopped, ½ piece or 75g
- Garlic – chopped, 2 cloves
- Butter – 10g
- Salt – 3 dashes
- Ground black Pepper – 3 dashes
- Lemon juice – 1 teaspoon or squeeze from 1 wedge of lemon
- Parmesan cheese – grated, 10g
Method
1. Cook the penne pasta until al dente in plenty of boiling water with salt.
2. While boiling pasta, heat a large non-stick frying pan over medium heat, then add the garlic, onion, chicken and fry these.
3. When the chicken is cooked, add spinach, salt, black pepper, water 2 tablespoons, lemon juice, and cream on medium heat and stop before it boils.
4. Add the hot drained pasta and mix well.
Serve: Sprinkle grated parmesan cheese on top.
Nutritional Values Per Serving
| Kcal | Protein | Fat | Carbs | Fibre | Sugars | Salt | Saturated Fat | Folate | Vitamin E |
|---|---|---|---|---|---|---|---|---|---|
| 635.5 | 34.7g | 28.6g | 60.5g | 5.4g | 6.0g | 0.9g | 14.5g | 166.4μg | 1.9mg |
| 31.8% | 69.4% | 40.9% | 23.3% | 18.0% | 6.7% | 15.1% | 72.3% | 83.2% | 63.0% |
Nutritional Tips
Spinach is rich in vitamin A, and folate and is a good source of magnesium. It is also a source of iron for vegan/vegetarian diets. Spinach is also a good source of molybdenum. Molybdenum is one of the minerals and cofactor for enzymes in our body.
Inorganic iron can be absorbed only when it is in reduced form Fe2+. Ascorbic acids (e.g. lemon) are a reducing agent. So adding lemon as a salad dressing or as part of the sauce would enhance the absorption of iron in particular for those who follow a plant-based diet.
Mignonne Nutri-Cuisine 