Blue Time Pasta
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 531.6
- Total Fat: 10.7 g
- Cholesterol: 83.1 mg
- Sodium: 357.9 mg
- Total Carbs: 73.3 g
- Dietary Fiber: 4.4 g
- Protein: 37.3 g
View full nutritional breakdown of Blue Time Pasta calories by ingredient
Introduction
One of those throw-in-whatever's-in-the-fridge recipes named after the 45 minutes of dusk that it was cooked in. A light and summery chicken pasta dish, there is nothing "blue" about it. One of those throw-in-whatever's-in-the-fridge recipes named after the 45 minutes of dusk that it was cooked in. A light and summery chicken pasta dish, there is nothing "blue" about it.Number of Servings: 6
Ingredients
-
1 package spaghetti
3.5 cups shredded rotisserie chicken (no skin)
1 can of diced tomatoes
1.5 c. chopped fresh cherry tomatoes
1 c. chopped white onion
6 tbsp. pecorino romano grated cheese
3 oz. lemon juice
2 tbsp. capers, drained
2 tbsp. chopped fresh basil
1 tbsp. minced garlic
1 tbsp. olive oil
1 tbsp. herbes de provence
sea salt and fresh ground pepper to taste
Directions
Begin boiling water for pasta in pot.
Next, heat the olive oil over medium heat. Add the onions and garlic and reduce until slightly carmelized. Add the fresh tomatoes until softened, then add the canned tomatoes, capers and spices and continue to heat. Once the mixture is bubbling, add the shredded chicken in stages, interspersing the additions with the lemon juice.
Once pasta is cooked to al dente, drain and return to pot while still hot. Add in the chicken mixture a bit at a time, folding into pasta. Mix in the pecorino romano right before serving and while pasta is still hot.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user AZURALUV.
Next, heat the olive oil over medium heat. Add the onions and garlic and reduce until slightly carmelized. Add the fresh tomatoes until softened, then add the canned tomatoes, capers and spices and continue to heat. Once the mixture is bubbling, add the shredded chicken in stages, interspersing the additions with the lemon juice.
Once pasta is cooked to al dente, drain and return to pot while still hot. Add in the chicken mixture a bit at a time, folding into pasta. Mix in the pecorino romano right before serving and while pasta is still hot.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user AZURALUV.