Toscaanse pasta
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By Tom Vrancken
Toscaanse pasta
10 steps
Prep:20minCook:1h 10min
Fitness, low calorie pasta recipe.
Updated at: Mon, 19 May 2025 19:11:48 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
30
High
Nutrition per serving
Calories734.4 kcal (37%)
Total Fat28.4 g (41%)
Carbs67.9 g (26%)
Sugars15.6 g (17%)
Protein53.1 g (106%)
Sodium1181.9 mg (59%)
Fiber9.4 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

1.2kgchicken breasts

3 tablespoonsItalian herb mix

2 teaspoonsSalt

12 cranksBlack pepper

3 Tbspmayonnaise

375gwhole wheat penne

800mlskimmed milk

4 clovesgarlic
2 for chicken marinade, 2 in sauce

90gsun-dried tomatoes

400gfresh spinach

½ cupwhite wine

60gparmesan cheese

2shallots

1 Tbspbalsamic vinegar

1 Tbspolive oil

100gricotta
Instructions
Step 1
Make the marinade with 4 tablespoons of Italian herbs, pressed garlic, black pepper, balsamic and mayo.
Step 2
Clean the chicken fillets. Flatten the chicken so it is the same thickness everywhere in a freezer bag.
Step 3
Add the marinade to the bag of chicken, making sure everything is well distributed on all sides of the chicken fillets.
Step 4
Zet een ketel met gezouten water op het vuur.
Step 5
Fry the chicken fillets on a medium-high heat in a pan. 5 minutes per side. Inside, the chicken should be 68-70 degrees Celsius. Let the chicken rest.
Step 6
Make the sauce. Cut the sun-dried tomatoes until a paste. Cut the shallot in small pieces and press two cloves of garlic in a pot and fry in olive oil until light brown. Add the sun-dried tomatoes, mix well. Deglaze with white wine and let the alcohol evaporate. Add the milk, ricotta, Parmesan cheese and stir until well combined.
Step 7
Put the pot with sauce on low heat and add the spinach. Stir frequently.
Step 8
Kook de pasta 10 minuten.
Step 9
Cut the chicken into pieces.
Step 10
When the sauce has thickened and the spinach has shrunk, add the chicken. Add salt if necessary.
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