Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
34
High
Nutrition per serving
Calories854.7 kcal (43%)
Total Fat40.9 g (58%)
Carbs81.3 g (31%)
Sugars8.6 g (10%)
Protein42.3 g (85%)
Sodium1790.5 mg (90%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
1 portionlinguine pasta
uncooked
1chicken cutlet
breaded and frozen, I used plant-based
2garlic cloves
minced
0.5yellow onion
diced
50gbaby spinach
¾ cupchicken broth
¼ cupheavy cream
1 Tbspbutter
1 Tbspall-purpose flour
1 tspdijon mustard
1 tsplemon juice
¼ tspred pepper flakes
crushed
¼ tspkosher salt
more or less to taste
¼ tspblack pepper
cracked, more or less to taste
parmesan cheese
grated, for topping
Instructions
Step 1
Cook pasta and cutlet as per their packaging instructions. Drain pasta, reserving 1/2 cup of its water. Set aside.
Step 2
On medium heat, add butter and allow to melt. Once melted, add onion and cook until softened, about 4 to 5 minutes.
Step 3
Add garlic and red pepper flakes and stir for 30 seconds until fragrant.
Step 4
Add flour and stir until no dry bits of flour remain.
Step 5
Add chicken broth, a splash or two at a time, whisking constantly until smooth and all of the broth has been incorporated.
Step 6
Whisk in mustard and continue to whisk sauce mixture until it starts to bubble gently and thicken, about 5 minutes, then whisk in the cream.
Step 7
Add lemon juice, salt and pepper to taste.
Step 8
Add cooked pasta and spinach into the sauce mixture. Coat the pasta completely with the sauce, and allow to cook for 1 to 2 minutes more until the spinach has wilted. Add a splash of pasta water if needed to loosen up the sauce a bit more.
Step 9
Turn the heat off, then transfer pasta onto a bowl or plate. Top with the cooked cutlet and parmesan cheese, and serve immediately.
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