Poulet Marengo (Chicken Marengo)
Tomato, Olive, Spinach Pasta
2014-11-19 17:46:36
Serves 4
Nutrition Facts
Serving Size
231g
Servings
4
Amount Per Serving
Calories 307
Calories from Fat 57
% Daily Value *
Total Fat 7g
10%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 6mg
2%
Sodium 467mg
19%
Total Carbohydrates 51g
17%
Dietary Fiber 6g
23%
Sugars 4g
Protein 13g
Vitamin A
75%
Vitamin C
39%
Calcium
23%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 8 ounces uncooked penne (about 2 cups)
- 2 teaspoons olive oil
- 1/4 teaspoon crushed red pepper
- 1 large garlic clove, minced
- 2 cups grape tomatoes, halved
- 1/2 cup vegetable broth
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 10 kalamata olives, pitted and coarsely chopped
- 4 cups baby spinach
- 1/4 cup torn basil leaves
- 1/4 cup Parmesan cheese, grated
Instructions
- In a large saucepan bring water to boil. Add pasta and cook for about 8 minutes or until al dente. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
- Heat a large skillet over medium heat. Add oil to pan to coat. Add red pepper and garlic; saute` 30 seconds. Add tomatoes, broth, salt, pepper, and olives; cook 6 minutes or until tomatoes begin to break down, stirring occasionally. Add pasta and 1/2 cup reserved cooking liquid to pan; simmer 2 minutes. Stir in spinach and basil; cook 2 minutes or until greens wilt. Divide pasta mixture evenly among 4 bowls top with Parmesan cheese. Serve immediately
Notes
- You can use cherry tomatoes or larger tomatoes that have been seeded and diced.
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