Provencal pastas for diabetics
30
20
6
No
Ingredients
- 375 g of whole wheat spaghettini pastas
- 1 package of 250 g (4 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
Preparation
Side-by-side mode
- 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 note
1 serving gaves 417 kcal, 11 g of lipids, 56 g of carbohydrates, 8 g of fibers and 25 g of proteins.
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