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Pignola & Chicken Pasta
|
8
ounce
fusili or spiral pasta
|
|
3
Tbs
olive oil
|
|
0.5
lb
chicken breasts, cubed
|
|
2
scallions, minced
|
|
2
tsp
fresh ginger, grated
|
|
1
clove
garlic, pressed
|
|
0.5
cup
pignolias (pine nuts)
|
|
1
Tbs
lemon juice
|
|
1
Tbs
soy sauce
|
Cook the pasta in slightly salted water until al dente.
In a saucepan, heat the oil and sauté the chicken and scallions for 3 minutes.
Add the ginger, garlic, and pignolias, continue to sauté for 3 minutes.
add the lemon juice and soy sauce removing from heat.
Serve over pasta; toss well to coat mixture.
Serve warm.
Per Serving
| Kcal: | 524 kcal |
| Fibers (g): | 2g |
| Sodium (mg): | 292mg |
| Carbs: | 45.6g |
| Sugar (g): | 1g |
| Fat: | 27.4g |
| Saturated fat (g): | 3.5g |
| Cholesterol: | 50mg |
| Proteins: | 27.4g |
