Skipping the alfredo sauce and adding creamy ricotta cheese is an easy way to lose unnecessary calories at dinnertime.
- Portion size 4 servings
Ingredients
Method
In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Drain and return to pot, reserving 1/2 cup (125 mL) of the cooking liquid.Meanwhile, cut chicken breasts crosswise into slices. In nonstick skillet, melt butter over medium-high heat; brown chicken, stirring occasionally, about 5 minutes. Add garlic; cook, stirring, for 1 minute.
Add reserved cooking liquid, ricotta cheese, half of the Parmesan cheese, the lemon rind and juice, salt, pepper and nutmeg; bring to simmer.
Add spinach; stir until wilted. Add to pasta and toss to coat. Serve sprinkled with remaining Parmesan cheese.
Serve with: Red Leaf Salad
Nutritional facts Per serving: about
- Sodium 819 mg
- Protein 41 g
- Calories 568.0
- Total fat 13 g
- Saturated fat 7 g
- Total carbohydrate 70 g
%RDI
- Iron 32.0
- Folate 94.0
- Calcium 32.0
- Vitamin A 54.0
- Vitamin C 17.0
