Pignola & Chicken Pasta
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Pignola & Chicken Pasta
| 8 ounce fusili or spiral pasta |
| 3 Tbs olive oil |
| 1/2 lb chicken breasts, cubed |
| 2 scallions, minced |
| 2 tsp fresh ginger, grated |
| 1 clove garlic, pressed |
| 1/2 cup pignolias (pine nuts) |
| 1 Tbs lemon juice |
| 1 Tbs soy sauce |
Pignola & Chicken Pasta Directions
- 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.
Nutrition facts
Serving size 1 cup diet
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 |
