Fresh Fettuccine with Roasted Chicken and Spinach


The ingredients:
1 container (9-oz.) fresh fettuccine 
2 Tbs. olive oil
1/4 cup finely chopped shallots
garlic cloves, minced
1 pinch crushed red pepper flakes
1 cup chicken broth
1/4 cup fresh lemon juice
3 cups shredded roasted chicken (from 1 roasted chicken)
1 cup spinach, finely chopped
1 cup fresh arugula, finely chopped
3/4 cup freshly grated parmesan
1/2 cup pine nuts, toasted (optional)
2 Tbs. chopped fresh parsley
Zest of one lemon
salt and pepper, to taste

Bring large pot of salted water to boil.

Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and saute until translucent, about 2 minutes. Add the red pepper flakes, broth, and lemon juice and bring to a boil and reduce heat. Add the chicken and simmer just until heated through, about 2 minutes.

Meanwhile, cook the pasta in the boiling water just until tender (about 2 minutes).

Add the spinach, arugula, 1/2 cup of the Parmesan, pine nuts, and parsley to the chicken. Toss in the pasta and mound in a large pasta bowl. Sprinkle with remaining cheese and lemon zest and serve hot.

Enjoy!

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Subpages (1): Zucchini Soup
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