Chicken Pasta Florentine

2
Patricia Henley

By
@anUhOhGal

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

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  • 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

Step-by-Step

  1. Saute 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.
  2. Cover and let steam 10 minutes. Add zucchinni, remaining lemon juice and a little more salt & pepper. Cover and let steam 10 minutes more.
  3. Mix cooked, drained pasta and the chicken mixture in a large bowl. Sprinkle with parmesan cheese and dill weed. Enjoy!

Printable Recipe Card

About Chicken Pasta Florentine

Course/Dish: Chicken, Pasta
Other Tag: Healthy
Hashtags: #Low, #low-fat, #fat




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