lemon-garlic pasta sauce (by EX4LTRAINER)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 308.5
- Total Fat: 18.2 g
- Cholesterol: 80.2 mg
- Sodium: 168.4 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.2 g
- Protein: 28.2 g
View full nutritional breakdown of lemon-garlic pasta sauce (by EX4LTRAINER) calories by ingredient
Introduction
endless variations. this is a light sauce with bright, acidic notes. not at all greasy. and check the nutritional info. it contains lots of great vitamins and minerals endless variations. this is a light sauce with bright, acidic notes. not at all greasy. and check the nutritional info. it contains lots of great vitamins and mineralsNumber of Servings: 2
Ingredients
8oz chicken breast cutlets
sauce:
1 tbsp butter
1 tbsp olive oil
2 tbsp white wine
juice of one fresh lemon
4 cloves of garlic, crushed
1 tsp bella sun luci sun dried tomato pesto
approx 6 mezzetta roasted red pepper strips, diced
small handful of baby spinach leaves, julienne cut
salt and pepper to taste
Tips
moves quickly. have ingredients prepped before beginning.
Directions
cook pasta according to package directions.
while pasta is cooking, melt butter in heavy skillet. salt & pepper cutlets. cook in melted butter on med hi heat just until opaque and starting to sear a little. flip once. remove and set aside.
in skillet, add olive oil to the remaining butter. when heated add garlic. cook just until beginning to brown. add pesto, roasted peppers, and spinach. cook until wilted. add wine and lemon juice and let simmer over low for a few minutes.
while sauce is simmering, chop slightly cooled chicken. stir into sauce and continue to simmer one to two minutes longer.
serve over your favorite pasta (pasta not included in nutritional totals) with a small sprinkle
of parmesan cheese.
Serving Size: serves 2
*this recipe is for a basic sauce. you can add leftover chicken instead of cooking fresh if you like. i love grilled chicken in this.
it's also really good cold. you could easily add cherry tomatoes, broccoli, some extra fresh
spinach, and a bit of grated parmesan for a great pasta salad.
while pasta is cooking, melt butter in heavy skillet. salt & pepper cutlets. cook in melted butter on med hi heat just until opaque and starting to sear a little. flip once. remove and set aside.
in skillet, add olive oil to the remaining butter. when heated add garlic. cook just until beginning to brown. add pesto, roasted peppers, and spinach. cook until wilted. add wine and lemon juice and let simmer over low for a few minutes.
while sauce is simmering, chop slightly cooled chicken. stir into sauce and continue to simmer one to two minutes longer.
serve over your favorite pasta (pasta not included in nutritional totals) with a small sprinkle
of parmesan cheese.
Serving Size: serves 2
*this recipe is for a basic sauce. you can add leftover chicken instead of cooking fresh if you like. i love grilled chicken in this.
it's also really good cold. you could easily add cherry tomatoes, broccoli, some extra fresh
spinach, and a bit of grated parmesan for a great pasta salad.