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). 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
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, 22 g. fat, 3 g. fiber, 760 g. sodium