JUSTIN'S GARLIC CHICKEN TAGLIATELLE
RECIPE TYPE
Chicken, Pasta
SERVES
2 to 3
Prep: 15 min
Cook: 15 min
Ingredients
1 tbsp Longo's Sicilian Extra Virgin Olive Oil
1/2 cup thinly sliced onion
300g Longo's Boneless Chicken Cutlets, cut into thin strips
1 tbsp chopped fresh parsley
1 tsp each Longo's Essentials Garlic Powder and Longo's Essentials Dried Basil
1/4 tsp each salt and pepper
1 1/2 cups Longo's Tomato Basil Sauce
1/2 cup thinly sliced Longo's Sliced Roasted Red Peppers
1 pkg (250g) Longo's Curato Tagliatelle Egg Pasta
2 cups Longo's Organic Baby Spinach
2 tbsp Longo's Grated Parmesan Cheese
Directions
Heat oil in large nonstick skillet over medium-high heat. Sauté onion for 1 minute. Add chicken, parsley, garlic powder, basil, salt and pepper; sauté for 3 minutes or until golden. Reduce heat to medium. Add sauce and peppers; bring to a simmer for 3 minutes.
Meanwhile, in a pot of boiling salted water, cook pasta for about 4 minutes or until al dente. Reserve some cooking water and drain pasta. Add pasta to skillet with spinach. Drizzle in reserved cooking water to moisten, if necessary. Add Parmesan and toss well to combine.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 39g | Fibre 6g |
Fat 12g | Sugar 5g |
Carbs 72g | Sodium 900mg |
