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Pasta With Spinach Chiffonade In Chicken Brot

Pasta With Spinach Chiffonade in Chicken Brot recipe image
This dish combines tender pasta with a vibrant, quick-cooking spinach sauce enriched by chicken broth. The garlic-infused olive oil provides a fragrant base, while the wilted spinach chiffonade adds texture and freshness. It&# 226;ÂÂs a perfect solution for busy evenings when you crave something light yet satisfying. The simple combination of ingredients allows the natural flavors of the garlic and spinach to shine through. Serve immediately for the best texture, garnished with freshly ground pepper and a touch of Parmesan. ItâÂÂs a healthy, flavorful option that feels indulgent without being heavy.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 233.2
Dietary: Low-cal
Description
This dish combines tender pasta with a vibrant, quick-cooking spinach sauce enriched by chicken broth. The garlic-infused olive oil provides a fragrant base, while the wilted spinach chiffonade adds texture and freshness. It&# 226;ÂÂs a perfect solution for busy evenings when you crave something light yet satisfying. The simple combination of ingredients allows the natural flavors of the garlic and spinach to shine through. Serve immediately for the best texture, garnished with freshly ground pepper and a touch of Parmesan. ItâÂÂs a healthy, flavorful option that feels indulgent without being heavy.
Ingredients
  • 2 tablespoon Olive oil
  • 3 md Garlic cloves, chopped fine
  • 4 cup Packed raw spinach leaves,
Directions
  1. 1
    Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to package directions until al dente.
  2. 2
    While the pasta cooks, prepare the spinach by washing it thoroughly, removing any thick stems, and cutting it into 1/2-inch wide strips (chiffonade).
  3. 3
    If using homemade broth, boil 4 cups of reduced chicken broth down to 2 cups. If using store-bought, measure out 2 cups.
  4. 4
    In a large skillet, heat the olive oil over moderate heat.
  5. 5
    Add the finely chopped garlic to the skillet and sauté until fragrant and just beginning to sizzle, being careful not to burn it.
  6. 6
    Add the spinach chiffonade to the skillet and sauté for about 30 seconds, just until the spinach begins to wilt.
  7. 7
    Pour the chicken broth into the skillet with the spinach and garlic.
  8. 8
    Bring the broth mixture to a simmer.
  9. 9
    Drain the cooked pasta and transfer it to a serving bowl or plate.
  10. 10
    Pour the hot spinach and broth sauce over the cooked pasta.
  11. 11
    Garnish with grated Parmesan cheese and season to taste with freshly ground black pepper.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 233.2kcal
% Daily Value *
Total Fat 8.8g14%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 202.3mg9%
Total Carbohydrate 33.4g12%
Dietary Fiber 6.9g28%
Sugars 1.7g
Protein 11.8g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The recipe title mentions "Chicken Brot" which refers to chicken broth. Ensure you use reduced chicken broth for the best flavor concentration.

For a vegan version, substitute the chicken broth with a high-quality vegetable broth and omit the Parmesan cheese, or use a vegan Parmesan alternative.

Fresh spinach wilts very quickly, so do not overcook it to maintain its bright green color and texture.

Serve immediately after combining the sauce and pasta to prevent the noodles from absorbing too much liquid and becoming soggy.

Keywords: pasta, spinach, chicken broth, garlic, quick dinner, italian, vegetarian, healthy, weeknight meal, light, easy, chiffonade, olive oil, parmesan, linguine, spaghetti, sauteed, simple, flavorful, comfort food
Read it online: https://www.chefs-mate.com/recipe/pasta-with-spinach-chiffonade-in-chicken-brot/