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Ingredientes
- 2 c. Broccoli, see note 1
- 6 ounce Spinach spaghetti, see note 2
- 4 tsp Extra virgin olive oil
- 12 ounce Skinless boneless chicken breast, four 3-oz portion
- 1/2 tsp Herbal salt substitute, see note 3
- 1 med Red onion, see note 4
- 4 x Cloves garlic, chopped
- 2 c. Radicchio, shredded
- 2 Tbsp. Parmesan cheese, grated
- 1/4 tsp Freshly grnd black pepper
- 1/4 c. Fresh basil, minced
Direcciones
- 1. In large pot of boiling water, cook broccoli rabe 2 min. With slotted spoon, transfer broccoli rabe to bowl; set aside. Return water to a boil; add in fettuccine. Cook 9-11 min, till tender; drain.
- 2. In large nonstick skillet, heat 2 tsp. of the extra virgin olive oil; add in chicken and sprinkle with garlic/herb seasoning. Cook over medium-high heat 4-5 min, till cooked through; transfer to plate and keep hot.
- 3. Add in the remaining 2 tsp. extra virgin olive oil to skillet and heat; add in onion and garlic. Cook, stirring frequently, 3-4 min, till tender. Stir in cooked broccoli rabe and radicchio. Cook, stirring frequently, 4-5 min, till tender; add in cooked fettuccine to skillet. Sprinkle with cheese and pepper; toss to mix well.
- 4. To serve, arrange one-fourth of the pasta onto each of 4 plates.
- Top each with a chicken breast; sprinkle each with 1 Tbsp. basil.
- NOTES : 1. 2 c. uncooked broccoli rabe - not in database 2. spinach fettucine - not in database 3. 1/2 tsp. salt-free garlic and herb seasoning - not in database 4. slice the red onion thinly and separate into rings.
- 5. Because of allergies, I have to use Romano cheese instead of Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 4 servings | |
| Calories 139 | |
| Calories from Fat 54 | 39% |
| Total Fat 6.1g | 8% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.02g | |
| Cholesterol 34mg | 11% |
| Sodium 90mg | 4% |
| Potassium 339mg | 10% |
| Total Carbs 6.08g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.19g | 1% |
| Protein 15.23g | 24% |
