Chicken Pasta Florentine

Name: Chicken Pasta Florentine
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
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

By Patricia Henley
@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 vote5

Serves:

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
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How to Make Chicken Pasta Florentine

Step-by-Step

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

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