|2 servings||calories per servings 423||protein serving 34 g||carbs per serving 46 g||total fat per serving 11 g|
There’s not much added fat in this menu, but it tastes buttery and rich with the addition of saffron, a rare and delicately flavored spice. Red peppers add color and pop to a special meal that comes together very quickly.
|Nutrition Facts||/ Per Serving|
|Total Fat||11 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||46 g|
|Dietary Fiber||3 g|
Season both sides of each chicken breast with a total 1/2 teaspoon PeachDish Salt, and set aside at room temperature.
Prepare your mise en place: Peel, halve and thinly slice shallot. Remove spinach stems, and roughly chop leaves. Thinly slice peppers. Pick and roughly chop basil leaves.
Fill a saucepot half full with about 6 cups water, and stir in 1/2 teaspoon kosher salt. Place pan over high heat and bring to a boil. This is your pasta cooking water.
Place a sauté pan over medium-high heat. Add 1 1/2 teaspoons olive oil. When the oil is shimmering add chicken breasts. Cook without turning or stirring until browned on the bottom, 2-3 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch, and browned on the second side, 1-2 minutes more. Remove chicken from the pan, and set aside.
Reduce heat under the sauté pan to low. Add butter, saffron and shallot. Cook 2-3 minutes, stirring occasionally, until shallot is translucent. Add spinach and red peppers. Increase heat to medium, and cook 2-3 minutes more, stirring frequently. Remove pan from heat, and set aside.
When the water in the saucepot comes to a boil add pasta, and stir to prevent sticking. Cook until tender but not mushy, about 12 minutes. Reserve 1/4 cup cooking liquid, then drain pasta in a colander. Add pasta and reserved liquid to vegetables. Stir to combine.
Thinly slice chicken, and add to pasta. Stir to combine. Taste and adjust seasoning as desired with kosher salt. Divide between 2 bowls, and top each with basil. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...