Quick, easy and delicious mid-week meal. Great as a veggie recipe too - just leave out the chicken or replace with mushrooms, asparagus, cherry tomatoes or broccoli - very versatile!
- Boil spaghetti (or other thin pasta) until tender, then drain and set aside in a bowl
- Chop chicken breasts into chunks and cook on medium heat in a frying pan along with a couple glugs of olive oil and the grated garlic cloves. Season with plenty of fresh cracked black pepper and sea salt
- Finely dice chives and set aside
- Microwave fresh peas until tender
- Combine chicken, garlic, peas and chives in the bowl of pasta
- Grate the zest of one whole lemon into the mixture, and squeeze in the juice of two lemons
- Grate in Parmesan to taste
- Add a few more dashes of olive oil, then toss the mixture together
- Season to taste with salt and pepper if needed
MyFitnessPal app records this dish as 387 calories per serving based on the measurements in this recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (587g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 763 | ||
Calories from Fat: 99 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 273.8mg | 84 % | |
Sodium 311.6mg | 11 % | |
Potassium 1407.2mg | 37 % | |
Total Carbohydrate 43.7g | 13 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 40.4g | ||
Protein 116.3g | 166 % | |
Powered by: USDA Nutrition Database 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: 763
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