recipe): 479 calories; 20 g protein; 17 g total fat; 2 g saturated fat; 58 g carbohydrates; 2 g fiber; 592 mg sodiumSERVES 4–6
This light pasta dish has no sauce as such. Instead, sautéed ingredients are stirred into the warm pasta. It’s a great introduction to smoked chicken if you haven’t tried it before (though the recipe is tasty with plain roast chicken, too).
1 pound (450 g) gluten-free pasta
¼ cup (60 ml) extra virgin olive oil
2 teaspoons garlic-infused olive oil, plus more for serving (optional)
10 ounces (285 g) boneless, skinless smoked chicken breast or plain roast chicken breast, sliced
2 large handfuls of baby spinach leaves, rinsed and dried
⅓ cup (50 g) pine nuts
½ cup (40 g) grated Parmesan
Salt and freshly ground black pepper
1. Bring a large pot of water to a boil. Add the pasta and cook according to package directions, until just tender. Drain and return to the pot. Stir in 2 tablespoons of the olive oil, cover, and keep warm.
2. Heat the garlic-infused oil and the remaining 2 tablespoons olive oil in a large frying pan. Add the chicken, spinach, and pine nuts and cook, stirring, until the spinach has wilted and the chicken and pine nuts are golden brown. Add the drained pasta and Parmesan and toss over medium heat until the cheese has melted. Season to taste with salt and pepper and finish with an extra drizzle of garlic-infused oil, if desired.
PER SERVING ( recipe): 479 calories; 20 g protein; 17 g total fat; 2 g saturated fat; 58 g carbohydrates; 2 g fiber; 592 mg sodium