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Creamy Chicken Pappardelle


it looks and sounds rich but this pasta is actually low fat so forget the guilt and dig in with gusto

The ingredient of Creamy Chicken Pappardelle

  • 375g dried pappardelle pasta
  • 400g chicken breast fillets thinly sliced
  • 200g swiss brown mushrooms thinly sliced
  • 2 garlic cloves crushed
  • 60ml 1 4 cup massel chicken style liquid stock
  • 1 bunch fresh chives chopped
  • 180g 2 3 cup extra light sour cream
  • 250g cherry tomatoes halved
  • 1 cup baby spinach shredded

The Instruction of creamy chicken pappardelle

  • cook the pasta in a large saucepan of salted boiling water until al dente drain return to pan
  • meanwhile heat a non stick frying pan over medium high heat spray with olive oil cook chicken in 2 batches stirring for 3 minutes or until browned transfer to a bowl cover to keep warm
  • spray the pan with oil cook the mushroom and garlic stirring for 1 minute add the stock bring to the boil stir for 3 minutes or until soft stir in the chicken and chives for 1 minute add the chicken mixture and sour cream to the pasta toss to combine
  • combine the tomato and spinach in a bowl serve with the pasta

Nutritions of Creamy Chicken Pappardelle

calories: 381 683 calories
calories: 9 grams fat
calories: 5 grams saturated fat
calories: 38 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 35 grams protein
calories: 76 milligrams cholesterol
calories: 340 83 milligrams sodium
calories: https schema org
calories: nutritioninformation

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