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Provencal pastas for diabetics
recipe
4812
deab2143-4f6b-4e9f-91db-49a73201ca7f
/media/hwpkh0rs/pates-provencale-diabetiques-1200-x-1200.jpg
Geneviève Arbour Dt. P.
Geneviève Arbour Dt. P.
3/25/2019 8:14:10 a.m.
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Plats principaux
Weekday recipes
Pastas
Leeks
Diabetic
Leeks
Diabetic
Provencal pastas for diabetics
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Author:
Geneviève Arbour Dt. P.
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Preparation
30
Baking
20
Portions
6
Freezing
No
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Ingredients
Preparation
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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Provencal pastas for diabetics
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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