We hadn't had pasta for a while, or at least it seemed like it had been a long time. I thought I would try a diabetes friendly creamy pasta dish. Sounds to good to be true, right?
OMG it was yummy! The flavours just burst in your mouth. Heaven in a bowl - the comfort of a creamy sauce, tender chicken and soft pasta.
I found the combination of lemon and rosemary really flavoursome - I was a little worried that it would taste more like a dessert with using the lemon but it was balance perfectly. The chicken was moist and tender and the broccolini was just cooked to perfection.
Overall, this pasta dish was enjoyed by one and all.
Creamy Pasta with Chicken and Broccolini
(Recipe adapted from WW Eat Well Diabetes)
SmartPoints per serve: 13
250 grams fettuccine pasta
2 bunches broccolini, coarsely chopped
500 grams lean chicken breast fillets, fat trimmed
2 garlic cloves, crushed
2 teaspoons finely grated lemon rind
1 teaspoon finely chopped fresh rosemary
freshly ground black pepper
2 teaspoons cornflour
1 teaspoon chicken stock powder
375 ml can evaporated skim milk
Cook fettuccine in a large saucepan of boiling water, following packet instructions, or until just tender. Add broccolini for last 2 minutes of cooking, drain.
Meanwhile, stray a deep non-stick frying pan over high heat. Cook chicken, stirring, for 5 minutes or until browned. Add garlic, lemon rind and rosemary and cook, stirring for 1 minute. Season with salt and pepper.
In a small jug combine cornflour, stock powder and 2 tablespoons evaporated milk and mix until smooth.
Add remaining milk to the pan with the chicken and bring to the boil. Gradually stir in the cornflour mixture. Reduce heat and simmer, stirring, for 2 minutes or until mixture slightly thickens.
Add pasta and broccolini to pan with chicken and toss gently to coat in sauce and pasta is heat ed through.
Serve with a 0 SmartPoint salad and if desired freshly grated parmesan cheese (SP point value depending on quantity).