You know the recipes that you can always count on if you need to impress or suddenly find yourself with hungry, unexpected guests? This is one of those recipes, because it’s a true crowd pleaser. It’s got pasta, but there are more veggies and chicken than pasta, so it’s a dish that will leave you feeling satisfied and energized. The thyme pairs perfectly with the mushrooms and chicken and gives this dish a cozy, home-cooked Sunday night dinner around the family table vibe.
Makes 4 servings / Prep time: 10 minutes / Total time: 20 minutes
Ingredients
- 2 cups dry whole grain farfalle (bow-tie) pasta
- 4 tablespoons olive oil, divided
- 2 cups sliced mushrooms
- 2 cups sliced zucchini
- 1 tablespoon chopped shallot
- 2 teaspoons dried thyme
- ½ teaspoon coarse sea salt
- 1 pound skinless, boneless chicken thighs, coarsely chopped
Shallots deliver a flavor somewhere between a mild onion and garlic and can be better tolerated than onions and garlic by some people with heartburn. If you are missing onion terribly, try adding cooked shallot to a meal to see if it works for you.
Directions
- Prepare the pasta according to the package directions.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms, zucchini, and shallot and sauté until tender and golden brown, about 10 minutes.
- Add 1 tablespoon of the oil, the thyme, salt, and chicken and cook until the chicken is cooked through and lightly browned, about 6 minutes.
- Add the remaining 1 tablespoon oil to the skillet along with the cooked pasta and toss gently. Remove from the heat and serve.
Per serving: 452 calories, 34 g protein, 43 g carbohydrates, 6 g fiber, 2 g total sugar, 18 g fat, 2.5 g saturated fat, 283 mg sodium, 805 mg potassium (23% DV), 51 mg calcium (5% DV), 120 mg magnesium (3% DV), 0,241 mcg B12 (4% DV), 1.107 mg B6 (55% DV), 3.7 mg iron (20% DV)
About the book:
Healthy, Happy Pregnancy Cookbook is the perfect guide for pregnant women. Full of humor, heart, and wisdom, it promotes clean eating and the idea that using food as medicine is the best remedy for dealing with the symptoms that occur most during pregnancy—such as swollen ankles, bloating, and more.
From HEALTHY, HAPPY PREGNANCY COOKBOOK. Copyright © 2016 by Stephanie Clarke and Willow Jarosh. Reprinted with permission of Atria Books, a Division of Simon & Schuster, Inc.
