Ziti is a short tubular pasta, but you can also use penne or any other short pasta.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2003
- 1 cup chopped walnut
- 1 lb boneless skinless chicken breast
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic minced
- 1 fresh spinach trimmed
- 1/2 cup chicken stock
- 2 tablespoons wine vinegar
- 5 cups ziti (about 1 lb/500 g)
- 1/2 cup grated Parmesan cheese
In large nonstick skillet, toast walnuts over medium heat, shaking pan occasionally, until fragrant, about 5 minutes. Remove from pan and set aside.
Slice chicken thinly across the grain; sprinkle with half each of the salt and pepper. In same skillet, heat oil over medium-high heat; saut?hicken, in 2 batches, until golden and no longer pink inside, about 4 minutes. Using slotted spoon, transfer chicken to bowl.
Add garlic, spinach and remaining salt and pepper to pan; cover and cook over medium heat just until spinach begins to wilt, about 1 minute. Return chicken and any accumulated juices to pan. Stir in chicken stock and vinegar; bring to simmer.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot. Add chicken mixture and walnuts; toss to coat. Serve sprinkled with Parmesan cheese.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 682 mg
- Protein 35 g
- Calories 596.0
- Total fat 23 g
- Cholesterol 50 mg
- Saturated fat 4 g
- Total carbohydrate 62 g
- Iron 31.0
- Folate 86.0
- Calcium 20.0
- Vitamin A 36.0
- Vitamin C 10.0