Provencal pastas for diabetics
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6
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Ingredients
- 375 g of whole wheat spaghettini pasta
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 4 to 5 chopped garlic cloves
- 400 g (2 breast) of chicken strips
- 125 ml (1/2 cup) of chopped dried tomatoes
- 200 ml (1/2 can) of sliced black olives
- 125 ml (1/2 cup) of finely chopped fresh herbs (basil, parsley, chive, tarragon)
- 30 ml of olive oil
- 125 ml (1/2 cup) of salt-free chicken broth
- Grated parmesan for garnishing
Preparation
Side-by-side mode
- In a casserole, brown chicken strips into 15 ml of olive oil.
- Add garlic when the strips are browned. Continue cooking for 1 minute.
- Set aside. Add 15 ml of oil and brown leeks, olives and red tomatoes for 5 minutes.
- Soak with broth, add herbs and continue cooking for 5 minutes.
- Meanwhile, cook the pasta according to the package instructions. Drain. Add the chicken to the mixture until it's hot.
- Serve ¾ cup of chicken over 1 cup of pasta and garnish with parmesan.
Chef’s note
1 serving gave 417 kcal, 11 g of lipids, 56 g of carbohydrates, 8 g of fibres and 25 g of proteins.
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