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Ingredientes
- 1/2 lb dry spinach fettuccine
- 3/4 lb chicken breast fillets 3/4-in cubes
- 2 tsp canola oil
- 4 ounce mushrooms sliced
- 1 lrg onion thinly sliced
- 2 med baking apples peeled and thinly sliced
- 1/2 c. apple juice or possibly cider
- 1 tsp dry basil
- 8 ounce low-fat or possibly non-fat lowfat sour cream Salt and pepper to taste Paprika
Direcciones
- Cook pasta in plenty of boiling water till done but still hard to the bite (al dente). While pasta is cooking, heat oil in a large nonstick skillet over medium heat. Add in chicken cubes and till opaque on all sides, 3-5 min. Add in mushrooms and saute/fry for 2-3 min more. Add in onion, apples, apple juice, and basil.
- Cover, bring to a boil, reduce heat, and simmer till apples are tender (about 10 min). Gently stir in lowfat sour cream and hot through. Season to taste with salt and pepper. Place fettuccine on a platter and spoon chicken mix over the top. Sprinkle with paprika and serve.
- NOTES : The Co-op Cookbook: Delicious and Healthy Meals in Less than Half an Hour. The back cover said the author, Rosemary Fifield, was Education Director at the well regarded Co-op Food Stores in Hanover and Lebanon, New Hampshire.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 4 servings | |
| Calories 243 | |
| Calories from Fat 80 | 33% |
| Total Fat 8.91g | 11% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.09g | |
| Cholesterol 44mg | 15% |
| Sodium 146mg | 6% |
| Potassium 417mg | 12% |
| Total Carbs 25.39g | 7% |
| Dietary Fiber 2.9g | 10% |
| Sugars 13.39g | 9% |
| Protein 16.17g | 26% |
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