Articles & Recipes
Spinach Mushroom Carbonara
Ingredients
200 grams dry Fettuccine (gluten free if required)
1 medium finely chopped onion (100 grams)
2 cloves crushed garlic (6 grams)
2 teaspoons unsaturated oil (10 grams)
2 tabsp water (40 ml)
15 medium sliced mushrooms (200 grams)
300 grams skinless chicken breast
1 can low fat evaporated milk (375 ml)
2 bunches of fresh spinach (400 grams)
Method
Cook dry pasta in boiling salted water until just tender.
Stir fry onion and garlic in oil and water until soft and golden.
Add sliced mushrooms and stir-fry for a further 5 minutes.
Thinly slice chicken breast diagonally.
Add to onion mixture and stir-fry for 5 minutes.
Add evaporated milk and spinach and cook for 5 minutes more.
Stir in cooked and drained pasta.
Reheat but don’t boil.
Adjust seasoning with salt and pepper to taste
Serve with salad or just on its own.
Serves : 4
Nutrients per Serve :
KJ 1682, Calories 404, Carbohydrates(grams) 47.8, Fat(grams) 7.5, Protein(grams) 35.4
Note
Egg Free
Tips
Make this meal Gluten Free by using Gluten Free pasta