Lemony Pasta With Chicken and Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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High in iron (4 mg) and chromium (27 micrograms, or mcg); for women ages 19 to 50, iron RDA is 18 mg and chromium reference daily intake (RDI) is 120 mcg. Prep: 12 minutes; Cook: 20 minutes. Ingredients:
3 tablespoons olive oil |
3 skinless, boneless chicken-breast halves |
3 thinly sliced medium red onions |
1/2 cup golden raisins |
1 1/2 tablespoons grated lemon rind |
2 teaspoons minced peeled fresh ginger |
2 teaspoons salt |
1 1/2 teaspoons balsamic vinegar |
1/4 teaspoon freshly ground black pepper |
9 ounces uncooked spinach fettuccine |
1 (6-ounce) package baby spinach |
pine nuts, toasted (optional) |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes per side or until done. Transfer with tongs to a cutting board. Cool; shred with hands.
2. Combine onions, raisins, rind, ginger, and salt in a large skillet over medium heat; cook 5 minutes, stirring frequently. Stir in vinegar and pepper.
3. Cook pasta according to package directions, omitting salt and fat. Stir in spinach just before draining. Drain pasta and spinach; return to pot, stir in onion mixture and chicken, and toss well before serving. Garnish with pine nuts, if desired.
4. Note: Nutritional analysis includes Sugars 22g.
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