Chicken Pasta Florentine
By
Patricia Henley
@anUhOhGal
1
This is a good recipe for when you have too many zucchinni. It is a very good diabetic recipe and it just taste good also!
Rating:
★★★★★ 1 vote
Serves:
6
Prep:
20 Min
Cook:
30 Min
Ingredients
- 3
- chicken breasts, boneless and skinless, cut into small pieces
- 1 clove
- garlic, diced
- 2
- zucchinni, peeled and grated
- 3
- carrots, grated
- 4 Tbsp
- butter
- 2 Tbsp
- olive oil
- 1 large
- lemon
- 2 tsp
- worchestershire sauce
- salt and pepper to taste
- pinch of dill weed
- 2 Tbsp
- parmesan cheese
- 1 bunch
- green onions, chopped
- 2/3
- vermicelli, boiled in olive oil, butter and salt and pepper
How to Make Chicken Pasta Florentine
- 1Saute chicken in olive oil, butter, garlic, onion, worchestershire sauce, salt and pepper. Cook 10 minutes, stirring often. Add carrots, 1/2 lemon juice and a little more salt & pepper.
- 2Cover and let steam 10 minutes. Add zucchinni, remaining lemon juice and a little more salt & pepper. Cover and let steam 10 minutes more.
- 3Mix cooked, drained pasta and the chicken mixture in a large bowl. Sprinkle with parmesan cheese and dill weed. Enjoy!
