How To Make Fettuccine with Chicken, Spinach, and Creamy Orange Sauce
Give pasta a refreshing upgrade with this fettuccine recipe that has mushrooms, spinach, and a rich sauce made of broth, orange juice and zest.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat
Season the chicken with ¼ teaspoon each of the salt and pepper. Sauté for 2 to 3 minutes until just cooked through. Remove from the pan.
Remove any tough stems from the spinach.
In the same pan used for the chicken, heat the remaining 1 tablespoon oil over moderate heat.
Add the garlic and mushrooms and cook, stirring, for 2 minutes.
Add the spinach, let it wilt, and stir in ½ teaspoon of the salt and the remaining ¼ teaspoon pepper. Simmer for 2 minutes.
Add the zest, orange juice, and chicken broth. Simmer for 2 minutes and then add the cream, the chicken, and the remaining ½ teaspoon salt.
Remove from the heat.
In a large pot of boiling, salted water, cook the fettuccine for about 12 minutes until just done.
Drain the pasta and toss with the chicken and sauce.
- Calories: 497.07kcal
- Fat: 18.62g
- Saturated Fat: 5.45g
- Trans Fat: 0.05g
- Monounsaturated Fat: 7.87g
- Polyunsaturated Fat: 3.80g
- Carbohydrates: 48.55g
- Fiber: 4.10g
- Sugar: 3.71g
- Protein: 34.24g
- Cholesterol: 126.97mg
- Sodium: 791.90mg
- Calcium: 107.51mg
- Potassium: 1019.94mg
- Iron: 3.97mg
- Vitamin A: 402.01µg
- Vitamin C: 23.94mg
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