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Prep Time:40 minsCook Time:40 minsTotal Time:1 hr 20 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:40 minsCook Time:40 minsTotal Time:1 hr 20 minsServings:6Yield:6 servings
Prep Time:40 mins
Prep Time:
40 mins
Cook Time:40 mins
Cook Time:
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1whole headgarlic1teaspoonolive oil6ouncesdried cavatelli pasta3cupsBroccolini spears2teaspoonsolive oil2ouncespancetta, finely chopped1poundskinless, boneless chicken breast halves, cut into 1 1/2- to 2-inch pieces3tablespoonslight butter with canola oil3tablespoonsall-purpose flour3tablespoonssnipped fresh chives½teaspoonsalt¼teaspoonground black pepper1cupfat-free milk½cupevaporated fat-free milk2tablespoonsfreshly grated Parmesan cheeseAdditional snipped fresh chives for garnish
Cook Mode(Keep screen awake)
Ingredients
1whole headgarlic
1teaspoonolive oil
6ouncesdried cavatelli pasta
3cupsBroccolini spears
2teaspoonsolive oil
2ouncespancetta, finely chopped
1poundskinless, boneless chicken breast halves, cut into 1 1/2- to 2-inch pieces
3tablespoonslight butter with canola oil
3tablespoonsall-purpose flour
3tablespoonssnipped fresh chives
½teaspoonsalt
¼teaspoonground black pepper
1cupfat-free milk
½cupevaporated fat-free milk
2tablespoonsfreshly grated Parmesan cheese
Additional snipped fresh chives for garnish
DirectionsPreheat oven to 400 degrees F. Cut off the top 1/2 inch of the garlic bulb to expose ends of individual cloves. Leaving bulb whole, remove any loose papery outer layers. Place bulb, cut end up, on a double thickness of foil. Drizzle bulb with 1 teaspoon olive oil. Bring foil up around bulb and fold edges together to loosely enclose. Roast 20 to 25 minutes or until garlic feels soft when squeezed. Let cool. Squeeze garlic from skins into a small bowl; mash with a fork. Set aside.Meanwhile, cook pasta according to package directions, adding Broccolini for the last 4 minutes of cooking. Drain, reserving 1/2 cup of the pasta cooking liquid. Set pasta, Broccolini, and reserved cooking liquid aside.In a 6-quart Dutch oven, heat 2 teaspoons olive oil over medium heat. Add pancetta; cook until crisp, 5 to 7 minutes. Remove pancetta from Dutch oven; set aside. Add chicken breast pieces to Dutch oven. Cook 7 to 8 minutes or until chicken is no longer pink (170 degrees F). Remove from Dutch oven; set aside.In the same Dutch oven, melt light butter over medium heat. Whisk in the mashed garlic, the flour, the 2 tablespoons chives, the salt, and pepper until combined. Add fat-free milk and evaporated milk, whisking until smooth. Cook and stir until thickened and bubbly. Add Parmesan cheese, cooked chicken, cooked pasta, and cooked Broccolini. Toss to combine. Add enough of the reserved pasta cooking liquid as needed to reach desired consistency. Top with reserved crispy pancetta and additional chives.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 400 degrees F. Cut off the top 1/2 inch of the garlic bulb to expose ends of individual cloves. Leaving bulb whole, remove any loose papery outer layers. Place bulb, cut end up, on a double thickness of foil. Drizzle bulb with 1 teaspoon olive oil. Bring foil up around bulb and fold edges together to loosely enclose. Roast 20 to 25 minutes or until garlic feels soft when squeezed. Let cool. Squeeze garlic from skins into a small bowl; mash with a fork. Set aside.Meanwhile, cook pasta according to package directions, adding Broccolini for the last 4 minutes of cooking. Drain, reserving 1/2 cup of the pasta cooking liquid. Set pasta, Broccolini, and reserved cooking liquid aside.In a 6-quart Dutch oven, heat 2 teaspoons olive oil over medium heat. Add pancetta; cook until crisp, 5 to 7 minutes. Remove pancetta from Dutch oven; set aside. Add chicken breast pieces to Dutch oven. Cook 7 to 8 minutes or until chicken is no longer pink (170 degrees F). Remove from Dutch oven; set aside.In the same Dutch oven, melt light butter over medium heat. Whisk in the mashed garlic, the flour, the 2 tablespoons chives, the salt, and pepper until combined. Add fat-free milk and evaporated milk, whisking until smooth. Cook and stir until thickened and bubbly. Add Parmesan cheese, cooked chicken, cooked pasta, and cooked Broccolini. Toss to combine. Add enough of the reserved pasta cooking liquid as needed to reach desired consistency. Top with reserved crispy pancetta and additional chives.
Preheat oven to 400 degrees F. Cut off the top 1/2 inch of the garlic bulb to expose ends of individual cloves. Leaving bulb whole, remove any loose papery outer layers. Place bulb, cut end up, on a double thickness of foil. Drizzle bulb with 1 teaspoon olive oil. Bring foil up around bulb and fold edges together to loosely enclose. Roast 20 to 25 minutes or until garlic feels soft when squeezed. Let cool. Squeeze garlic from skins into a small bowl; mash with a fork. Set aside.
Meanwhile, cook pasta according to package directions, adding Broccolini for the last 4 minutes of cooking. Drain, reserving 1/2 cup of the pasta cooking liquid. Set pasta, Broccolini, and reserved cooking liquid aside.
In a 6-quart Dutch oven, heat 2 teaspoons olive oil over medium heat. Add pancetta; cook until crisp, 5 to 7 minutes. Remove pancetta from Dutch oven; set aside. Add chicken breast pieces to Dutch oven. Cook 7 to 8 minutes or until chicken is no longer pink (170 degrees F). Remove from Dutch oven; set aside.
In the same Dutch oven, melt light butter over medium heat. Whisk in the mashed garlic, the flour, the 2 tablespoons chives, the salt, and pepper until combined. Add fat-free milk and evaporated milk, whisking until smooth. Cook and stir until thickened and bubbly. Add Parmesan cheese, cooked chicken, cooked pasta, and cooked Broccolini. Toss to combine. Add enough of the reserved pasta cooking liquid as needed to reach desired consistency. Top with reserved crispy pancetta and additional chives.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)343Calories10gFat33gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
