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Ingredientes
- 13 x sun-dry tomatoes (halves)
- 3 lb chicken quartered or possibly 1 whole breast split & 2 whole legs
- 1/2 tsp black peppercorns
- 1/2 tsp allspice berries
- 4 whl cloves
- 1 Tbsp. fresh thyme minced or possibly 1 tsp dry
- 1/8 tsp sea salt
- 4 c. spinach leaves loosely packed sliced into thin strips
- 1 tsp light extra virgin olive oil w/ dash of toasted sesame oil
- 14 1/2 ounce low-salt chicken broth canned
- 1 x bouquet garni
- 1 c. roasted red peppers
- 2 Tbsp. fresh parsley minced
- 1 Tbsp. arrowroot mixed with
- 2 Tbsp. white wine (to make a slurry)
- 12 ounce uncooked fettuccine
- 1 Tbsp. balsamic vinegar
Direcciones
- Cut 5 of the sun-dry tomato halves in half and reserve. Put the remaining sun-dry tomatoes in a saucepan and cover with water. Bring to a boil, then take off the heat and let soak 30 min. Drain and cut each tomato in half. Set aside.
- Remove the bones from the chicken pcs, keeping the skin on. Use the leftover bones for chicken stock.
- Put the black peppercorns, allspice berries, cloves, thyme, salt, and the reserved sun-dry tomatoes in a small grinder and whiz. Sprinkle the grnd spices liberally over both sides of the chicken and proportionately under the skin.
- Heat the oil in a large skillet and brown the chicken pcs for 5 min on both sides. Remove from the pan and throw away the skin. Slice the chicken meat into bite-sized pcs and set aside. Drain the fat from the skillet.
- In a saucepan, bring the chick stock to a boil, add in the bouquet garni, and simmer for 5 min. Remove the bouquet garni. Pour the stock into the skillet used to brown the chicken. Stir in the reconstituted sun-dry tomatoes, red peppers, parsley, and cook over medium heat for 5 min.
- Stir in the chicken and remove from the heat. Stir in the arrowroot slurry, return to the heat, and stir till thickened.
- Cook the fettuccine.
- Toss the pasta with the sliced raw spinach. Pour in the red pepper sauce and balsamic vinegar, toss well, serve.
- NOTES : "This is one of the best pasta dishes I've ever eaten!"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 6 servings | |
| Calories 561 | |
| Calories from Fat 165 | 29% |
| Total Fat 18.36g | 23% |
| Saturated Fat 5.17g | 21% |
| Trans Fat 0.22g | |
| Cholesterol 116mg | 39% |
| Sodium 292mg | 12% |
| Potassium 876mg | 25% |
| Total Carbs 48.23g | 13% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.24g | 3% |
| Protein 47.94g | 77% |
