Chicken and Sun-Dried Tomato Spaghettini Source: Canadian Living Magazine: March 2011

By EdieK

Nutritional Info
Per each of 6 servings: about -
cal 398398 cal
pro 24 g24g pro
total fat 13 g13g total fat
sat. fat 6 g6g sat. fat
carb 49 g49g carb
fibre 6 g6g fibre
chol 43 mg43mg chol
sodium 572 mg572mg sodium
potassium 515 mg515mg potassium
% RDI: -
calcium 66 calcium
iron 2424 iron
vit A 3434 vit A
vit C 2222 vit C
folate 2424 folate

Ingredients

• 2 chicken breasts , butterflied
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 tsp extra-virgin olive oil
• 1 small red onion , thinly sliced
• 1/2 cup thinly sliced drained oil-packed sun-dried tomatoes
• 2 cloves garlic , minced2 2cloves garlic, minced
• 1-1/3 cups sodium-reduced chicken broth 1-1/3 1-1/3cups cups(325 mL) sodium-reduced chicken broth
• 1/2 cup white wine
• 2 tbsp butter
• 12 oz whole wheat spaghettini i or whole wheat capellini
• 5 cups baby spinach , (about 142 g)
• 1/2 cup crumbled goat cheese , (about 90 g)

Details

Servings 6
Adapted from canadianliving.com

Preparation

Step 1

To butterfly a chicken breast, hold knife horizontally and cut chicken in half almost but not all the way through; open like book.

Sprinkle chicken with half each of the salt and pepper. In large nonstick skillet, heat half of the oil over medium-high heat; brown and cook chicken until no longer pink inside, about 6 minutes. Transfer to cutting board; cut into pieces.

Add remaining oil to pan; cook onion over medium heat until browned, about 5 minutes. Stir in sun-dried tomatoes and garlic; cook for 1 minute. Stir in chicken broth and wine; bring to boil. Reduce heat and simmer for 2 minutes. Stir in butter. Return chicken and any juices to pan; sprinkle with remaining salt and pepper.

Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Drain and return to pot, reserving 1/2 cup of the liquid.

Toss in spinach, chicken mixture and enough of the reserved cooking liquid to coat. Sprinkle with goat cheese.