Use a large saute pan (4 - 6 quart sized). Heat 2 tablespoons oil with 2 tablespoons garlic over med heat until the oil is rippling.
Add chicken to the pan and cook for about 5 minutes until almost cooked through (still rare).
Add chopped onion, basil, wine, and soy sauce and continue cooking for about 3 more minutes. Add more wine if you want and let reduce until the liquid starts to thicken.
Add the sugar snap peas, spinach, wine, soy sauce, lemon juice. Pour the remaining 2 tablespoons of oil over the spinach. Salt and pepper to taste.
Cook until the spinach is just wilted (pay attention - the spinach will cook quickly). Remove from heat immediately and serve.
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|Serving Size: 1 Serving (1239g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 294 (27%)|
|Amt Per Serving||% DV|
|Total Fat 32.6g||44 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 205.3mg||63 %|
|Sodium 28506.3mg||983 %|
|Potassium 3090.1mg||81 %|
|Total Carbohydrate 46.2g||14 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 37.3g|
|Protein 140.8g||201 %|
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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: 1109
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