Chicken, cheese & spinach pasta
250 grams Fettucine (gluten free if required)
6 shallots, chopped
1/2 red capsicum, thinly sliced (75grams)
1 tsp minced garlic
300 grams chicken breast, sliced
1/2 cup water (125ml)
3 chicken stock cubes
1 X 375 ml can Carnati (gluten free if required)on light Evaporated Milk
1/4 cup chopped chives
3 cups thinly sliced spinach
1 tabsp cornflour (10 grams) dissolved in 2 tabsp water
1/2 cup grated tasty cheddar cheese (60grams)
1 Cook pasta according to packet directions.
2 Coat a large pan with cooking spray. Add the shallots, capsicum and garlic.
Cook for 2 to 3 minutes.
3 Add the chicken and cook until browned. Pour in the water, stock cube and evaporated milk. Simmer for 2 minutes then add the chives and spinach.
Cook for 5 minutes. Add the cornflour and stir until sauce is thickened.
Return to boil, stirring.
4 Add the pasta and toss to mix thoroughly. Serve topped with the cheese.
Source: adapted from The WEIGHT WATCHERS Jan/Feb/99 magazine
Weight Watchers International- 6 1/2 points per serve.
Serves : 4
Nutrients per Serve :
KJ 1898, Calories 456, Carbohydrates(grams) 58, Fat(grams) 9.3, Protein(grams) 36.4
Use Gluten Free pasta to make this meal gluten free