Monday, January 20, 2014

Garlic Lemon Chicken Fettuccine with Spinach

Garlic Lemon Chicken Fettucine with Spinach Leaves: Pasta without Tomato Sauce
Garlic Lemon Chicken Fettuccine with Spinach

Okay housewives, here is a delicious and healthy dinner you can feel good about putting on the table. It is artistic looking as well, so your husband will give you extra pointers for that.

If you like garlic and lemon, you will love this pasta recipe because these ingredients are infused together. I use both fresh garlic and organic powdered garlic.
The trick to this dish is to only make sure that you do not let the spinach leaves fully wilt at the end. You only want to slightly heat and remove a bit of the crunch from the leaves. If the leaves fully wilt, then they will cook down too much and you won't have the bulk, size, and beauty of the presentation that is intended.
For the oil, you may use any kind. I use pure sunflower oil because it is cost-effective and also healthy. Sunflower seeds that are grown to make the oil are not GMO like canola plants are that are grown for canola oil.

Cook Time

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: Two large or four smaller servings

Ingredients

  • 3 tablespoons oil
  • 1 medium onion, sliced into long strips
  • 3 cloves garlic, sliced thinly
  • 1 teaspoon organic garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1 medium lemon, sliced in half
  • 1/2 16 oz. box dry fettuccine
  • 8 oz. raw chicken, sliced into strips
  • 6 oz. box or bag raw spinach leaves
  • 2 tablespoons water

Instructions

  1. Add dry fettuccine and 1 tablespoon of oil to boiling water. Cook fettuccine until desired tenderness.
  2. Add 2 of tablespoons oil to a large frying pan.
  3. When oil is slightly bubbling, add onion, garlic, garlic powder, pepper, dill, and salt. Slice half of the lemon up and squeeze slices slightly over pan mixture. Then throw them in. Stir well and cook over low-medium heat with lid on.
  4. Add sliced raw chicken to mixture and stir well. Increase heat to medium. Place lid on pan again. Cook until garlic and onions are soft and chicken is cooked through.
  5. Check on pasta. When done, drain and set aside.
  6. Add 2 tablespoons of water and juice of the other half of lemon to chicken mixture. Mix well.
  7. Place desired amount of pasta on serving plate.
  8. Turn frying pan off. Two minutes before you are ready to serve, add raw spinach leaves to chicken mixture. Toss to coat sauce and chicken through leaves. Let spinach leaves only very slightly wilt. You do not want to let them cook down.
  9. Immediately place spinach-chicken mixture over pasta. Squeeze lemon slices from the other half of lemon as desired over prepared fettuccine. Enjoy!

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