| Fettuccine with chicken and creamy basil-pine nuts sauce |
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A light recipe that you can also serve without chicken. |
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Ingredients
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250 grams chicken breast, no skin, no bone, R-T-C, cut in thin strips |
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1 tablespoon olive oil, |
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3 pinches chicken spices, |
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1 clove garlic, |
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1 cup basil, |
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1/2 cup light ricotta cheese, |
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1/2 cup plain yogurt, |
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1/2 cup Danish blue cheese, crumbled |
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2 teaspoons sherry vinegar, |
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1/4 teaspoon pepper, |
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2 tablespoons pine nuts, |
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9 ounces fettuccine, |
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Instructions
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Heat the oil in a frying pan and bake the spiced chicken pieces in a few minutes brown on all sides. Remove from the pan and keep warm.
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Place the garlic in a food processor, and pulse 2-3 times. Add basil and the next 5 ingredients; process until smooth. Stir in pine nuts.
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Cook pasta according to the direction on the package, omitting salt and fat; drain. Combine pasta, chicken and sauce in a large bowl; toss well, warm up. Garnish with fresh basil, if desired.
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| Nutrition
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| Per Serving (excluding unknown items): 258 Calories; 12g Fat (38.3% calories from fat); 25g Protein; 18g Carbohydrate; 10g Dietary Fiber; 56mg Cholesterol; 72mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. |
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| Recipe Serves: 3Author: Cheeseline.com |
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Recipe Reviews
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