chicken pasta florentine
(1 rating)
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!
►
(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
30 Min
Ingredients For chicken pasta florentine
-
3chicken breasts, boneless and skinless, cut into small pieces
-
1 clovegarlic, diced
-
2zucchinni, peeled and grated
-
3carrots, grated
-
4 Tbspbutter
-
2 Tbspolive oil
-
1 lglemon
-
2 tspworchestershire sauce
-
salt and pepper to taste
-
pinch of dill weed
-
2 Tbspparmesan cheese
-
1 bunchgreen onions, chopped
-
2/3vermicelli, 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT