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Lemony Pasta with Chicken and Spinach
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Fill up yer plates! This recipe is a meal in one. Don’t like chicken? Substitute with baked tofu or seitan steaks cut to a large dice.
serves 4


3 tablespoons olive oil

3 skinless, boneless chicken breast halves

3 medium red onions, thinly sliced

1/2 cup golden raisins

1 1/2 tablespoons lemon rind, grated

2 teaspoons,peeled fresh ginger, minced

1 1/2 teaspoons balsamic vinegar

1/2  teaspoon salt

1/4 teaspoon freshly ground black pepper

9 ounces uncooked spinach fettuccine

1 6-ounce package baby spinach

Optional - pine nuts, toasted

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Lemony Pasta with Chicken and Spinach
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Heat oil in a large nonstick skillet over medium-high heat.  Add chicken, cook 5 minutes per side or until done. Transfer to a cutting board.  Cool, shred with hands.
  2. Reduce heat to medium.  Combine onions, raisins, lemon rind, ginger, vinegar, salt and pepper, and add to skillet.
  3. Cook fettucchini according to package directions.  Stir in spinach just before draining.
  4. Drain pasta and spinach, return to pot.
  5. Add chicken and onion mixture to pot. Toss well before serving, Garnish with pine nuts, if desired.

Per serving: 588 calories, 14g fat, 8g sat fat, 85g carbohydrates, 32g protein, 651mg sodium, 12g fiber, 4mg iron

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