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Ingredientes
- 250 gm Quick-cook spaghetti, (8oz)
- 1 Tbsp. Extra virgin olive oil
- 1 bn Salad onions, diagonally sliced
- 300 gm Cooked chicken, diced (10z)
- 75 gm Dolcelatte cheese, diced (3oz)
- 1 x 200 millilit reduced fat creme fraiche, (7 fl ounce)
- 1 Tbsp. Lemon juice
- 2 Tbsp. Freshly minced parsley
- Â Â Salt and freshly grnd black pepper
- 25 gm Pine kernals, lightly toasted (1oz)
Direcciones
- 1. Cook the spaghetti following instructions on the pack.
- 2. Meanwhile, heat the oil in a pan and cook the onions for 1 minute, stirring occasionally.
- 3. Add in the chicken, dolcelatte, creme fraiche, lemon juice, half the parsley and seasoning to taste. Mix well till the cheese has melted and the sauce is bubbling.
- 4. Stir in the cooked, liquid removed spaghetti, mix thoroughly and transfer to a warmed serving dish.
- 5. Sprinkle over the pine nuts and remaining parsley and serve immediately, with a mixed green salad.
- NOTES : A quick, simple lunch or possibly supper dish, using a mild-tasting blue cheese to flavour the creamy sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 4 servings | |
| Calories 141 | |
| Calories from Fat 99 | 70% |
| Total Fat 11.07g | 14% |
| Saturated Fat 2.67g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 37mg | 2% |
| Potassium 111mg | 3% |
| Total Carbs 0.44g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.11g | 0% |
| Protein 9.55g | 15% |
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