A versatile pasta dish with layered flavors.
Set oven to 250. Wash tomatoes and spread out on a jelly roll pan. Toss with olive oil, salt, pepper. Slow roast for about 1 hour.
Boil water for pasta - add when water is boiling.
Season chicken as desired (salt and pepper will do). Warm 1 tbsp olive oil in a pan over medium heat. Add 1 clove minced garlic and cook until soft. Saute chicken strips until cooked through.
In small non-stick pan, toast the pine nuts. Keep a close eye on them as they burn easily. Keep shaking pan and stirring until just tan and fragrant.
When all other ingredients are ready, cook the spinach. Warm 1 tbsp olive oil with 1 clove minced garlic and sautee until just wilted.
Toss all ingredients together and top with parmesan to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (825g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1897 | ||
Calories from Fat: 1157 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 128.5g | 171 % | |
Saturated Fat 24.7g | 123 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 118mg | 36 % | |
Sodium 2672.3mg | 92 % | |
Potassium 1914.6mg | 50 % | |
Total Carbohydrate 122.6g | 36 % | |
Dietary Fiber 21.3g | 85 % | |
Sugars, other 101.3g | ||
Protein 61.7g | 88 % | |
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: 1897
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