Ingrédients pour Mini Fusilli With Creamy Chicken And Spinach
- Fusilli
- Extra Virgin Olive Oil
- 1/2 cup chopped onion
- 1.5 cups cooked, diced chicken
- Baby Spinach
- Heavy Whipping Cream
- Parmesan Cheese
- Salt And Pepper
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Comment préparer Mini Fusilli With Creamy Chicken And Spinach
- Sauté 1/2 cup chopped onion in 2 tablespoons olive oil over medium heat for 3 minutes. Increase heat to medium-high and add 1.5 cups cooked, diced chicken.
- Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of garlic powder.
- When chicken is heated through (about 2 minutes), stir in 5 ounces fresh spinach and 1/2 cup heavy cream.
- Simmer for 5 minutes, or until spinach wilts and sauce slightly thickens.
- Meanwhile, cook 8 ounces Barilla Piccolini mini fusilli according to package directions.
- Drain pasta and add it to the creamy chicken and spinach sauce.
- Stir in 1/2 cup grated Parmesan cheese before serving. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
4g
Fat
50g
Carbs
14g
