chicken pasta florentine
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!
prep time
20 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- 3 - chicken breasts, boneless and skinless, cut into small pieces
- 1 clove garlic, diced
- 2 - zucchinni, peeled and grated
- 3 - carrots, grated
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 large lemon
- 2 teaspoons worchestershire sauce
- - salt and pepper to taste
- - pinch of dill weed
- 2 tablespoons 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 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.
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Step 2Cover and let steam 10 minutes. Add zucchinni, remaining lemon juice and a little more salt & pepper. Cover and let steam 10 minutes more.
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Step 3Mix cooked, drained pasta and the chicken mixture in a large bowl. Sprinkle with parmesan cheese and dill weed. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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