OK, now that Spring is here, it’s time to start making some meals that are healthy (meaning low in calories, filling, high in protien and flavor), afterall, the bathing suits will be coming out soon. I like to experiment with many different ingredients and have been thinking about this dish for several weeks.
I had to wait for fresh basil, for some reason that’s very difficult for us to find during the winter here in Chicago. Here’s the recipe:
Ingredients
2 Tbsp extra-virgin olive oil
1 lb bonless, skinless chicken breast cut into bite sized pieces
9 oz. of fresh fettucini pasta, I like Buitoni, but you can use any kind you prefer (if not fresh, you need to cook it al dente first – about 9 1/2 minutes)
1 C fresh spinach, chopped
1/2 c fresh basil, finely chopped
1 sprig of rosemary, finely chopped
1 clove garlic, chopped
2 C of Healthy Choice Traditional spaghetti sauce (or 1/2 can of diced canned tomatoes)
4 eggs
2/3 cups reduced fat shredded cheese (colby/jack worked well)
2 Tbsp. grated Romano cheese
1 Tbsp. Mascarpone cheese.
1 tsp. salt
1 tsp. pepper
Preaparation
Preheat oven to 375 F
Heat the oil in a large, nonstick, ovenproof skillet on the stove.
Add chicken and brown for 6 minutes.
In a large bowl, mix together the pasta, spinach, basil, rosemary, spaghetti sauce, salt, pepper, eggs and shredded cheese.
Add garlic and Mascarpone cheese to chicken. Continue to saute for 1-2 minutes.
Add the egg and pasta mixture to the skillet and cook over medium heat for 5 minutes.
Sprinkle the dish with the Romano cheese.
Place the oven-proof skillet in the oven for 13 minutes, or until the dish is firm like a casserole.
Serves 4. Per serving 475 cal, 41 g. protien, 29 g. carb, 23 g. fat, 3 g. fiber, 760 g. sodium
