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Provencal pastas for diabetics

Author: Geneviève Arbour Dt. P.
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Pâtes à la provençale pour les diabétiques
Preparation 30
Baking 20
Portions 6 ½
Freezing No
Ingredients
Preparation

Ingredients

  • 375 g of whole wheat spaghettini pastas
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 4 to 5 chopped garlic cloves
  • 400 g (2 breast) of chicken strips
  • 125 ml (1/2 cup) of chopped dried tomatoes
  • 200 ml (1/2 can) of sliced black olives
  • 125 ml (1/2 cup) of finely chopped fresh herbs (basil, parsley, chive, tarragon)
  • 30 ml of olive oil
  • 125 ml (1/2 cup) of salt free chicken broth
  • Grated parmesan for garnishing
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Preparation

  • In a casserole, brown chicken strips into 15 ml of olive oil.
  • Add garlic when strips are browned. Continue cooking 1 minute.
  • Set aside. Add 15 ml of oil and brown leeks, olives and ried tomatoes 5 minutes.
  • Soak with broth, add herbs and continue cooking 5 minutes.
  • Meanwhile, cook pastas with instruction from the package. Drain. Add the chicken to the mixture until it's hot.
  • Serve ¾ cup of chicken over 1 cup of pastas and garnish with parmesan.

Chef's notes

1 serving gaves 417 kcal, 11 g of lipids, 56 g of carbohydrates, 8 g of fibers and 25 g of proteins.