*This is a great one to prep ahead: you see mine already portioned out for later. This is one of those tomato sauces that is better for sitting a day or two and reheating, and it also freezes well!
INGREDIENTS
1/2lb bacon, cooked and crumbled
14oz rice noodles
1lb boneless skinless chicken breasts
1 28oz can San Marzano whole peeled tomatoes (if you can’t find San Marzano’s, just buy diced tomatoes)
32oz fresh spinach
Garlic
1/2C fat free half and half
3oz fresh Parmesan, grated
Cook pasta according to package directions. Reserve 1C pasta water when done; drain.
Wilt the spinach in batches in a large microwave-safe bowl, three minutes at a time.
Dice the chicken into bite-size pieces. Sauté in a large skillet (I’m using cast iron) coated with pan spray until no longer pink. Remove chicken; set aside and tent with foil to keep warm.
Add garlic and tomatoes to skillet. Use a - well, I’m using one of those kitchen tools to break up hamburger, I don’t know what you call such things! A potato-masher would work too - use something to break up your tomatoes. Heat to a low simmer; add half and half and Parmesan. Keep at a low simmer five minutes.
In a large serving bowl, toss pasta, spinach, bacon, chicken, and sauce. Top with Parmesan for serving.
Servings: 8
Calories per serving: 310
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