Reserving some of the pasta cooking liquid to toss with the whole dish helps distribute the ingredients and loosen up the pasta without adding extra oil. Substitute whole wheat spaghettini for regular if desired.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2012
Ingredients
Method
Sprinkle chicken with half each of the salt and pepper. In large nonstick skillet, heat 1 tbsp of the oil over medium-high heat; brown chicken, 4 minutes. Remove and keep warm.Heat remaining oil in skillet over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic, mushrooms and oregano; cook until mushrooms are slightly softened, about 4 minutes.
Pour in wine and chicken broth, scraping up browned bits. Add chicken and remaining salt and pepper; simmer until chicken is no longer pink inside, about 5 minutes. Stir in spinach until wilted.
Meanwhile, in large pot of lightly salted boiling water, cook pasta until al dente, about 5 minutes. Drain and return to pot, reserving 1/3 cup of the cooking liquid. Add chicken mixture and reserved liquid; toss to combine. Serve topped with feta cheese.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 745 mg
- Sugars 4 g
- Protein 42 g
- Calories 589.0
- Total fat 14 g
- Potassium 839 mg
- Cholesterol 83 mg
- Saturated fat 5 g
- Total carbohydrate 70 g
%RDI
- Iron 38.0
- Folate 105.0
- Calcium 16.0
- Vitamin A 33.0
- Vitamin C 8.0
