Chicken alla panna
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Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
32
High
Nutrition per serving
Calories659.6 kcal (33%)
Total Fat22.9 g (33%)
Carbs83.4 g (32%)
Sugars7.7 g (9%)
Protein36 g (72%)
Sodium414.5 mg (21%)
Fiber10.8 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Cook the pasta according to the package instructions. Drain, reserving a quarter of a cup of pasta water. Set the pasta aside.
Step 2
Meanwhile, heat a large saucepan over medium heat and spray with olive oil. Add chicken breast and cook for 5-7 minutes, until starting to brown. Season with salt and pepper, remove from pan and set aside.
Step 3
Return the saucepan to the heat and add onion mushrooms and garlic. Sauté for 5-7 minutes until the vegetables have started to soften.
Step 4
Add chicken back to the saucepan along with the cream and stick. Reduce heat to low and simmer for 10 minutes or until the sauce thickens slightly.
Step 5
Add cooked pasta and the reserved pasta water to the sauce and stir thoroughly.
Step 6
Toss through chopped parsley, season and serve immediately
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