Toast the pine nuts in a dry skillet till light brown. Saute shallot, garlic, and mushrooms in 2T oil until soft, about 4min. Stir in the balsamic vinegar and cook till about half has been absorbed. Stir in the creme fraiche and chicken. Keep warm on a very low fire. Cook tagliatelle in salted water, following instructions. Drain and return to pan. Add the sauce and stir till warmed through. Divide pasta between two plates; top with toasted pine nuts. Lekker with tomato salad and bread. Recipe by: TIP Posted to EAT-L Digest by Kaye Sykes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (320g)|
|Recipe Makes: 2|
|Calories from Fat: 154 (48%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 90.2mg||28 %|
|Sodium 87.8mg||3 %|
|Potassium 584mg||15 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 7g|
|Protein 32.5g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 318
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