Cook This Tonight

Spring Chicken Pasta Soup

1 Tbsp Extra-Virgin Olive Oil
1 Tbsp Minced garlic
1/2 cup diced onion
5-6 oz boness skinless chicken breast, sliced
1 tsp Italian Seasoning
1/8 tsp salt
1/8 tsp pepper
2 cups low-sodium chicken broth
1 cup large cell pasta (2 oz)
1 cup frozen peas and carrots mix, thawed
2 cups fresh spinach leaves
1 lemon juiced

Heat oil in a medium saucepan or small pot over medium heat.
When oil is hot, saute garlic and onionuntil soft, about 1 minute.
Season the sliced chicken with italian seasoning, salt and pepper. Add chicken strips to pot; saute until lightly browned, 1-2 minutes.
Stir in broth; bring to a simmer.
Stir pasta into soupalong with peas and carrots mix.
Return to a simmer.
When pasta is tender (according to package directions), remove pot from heat and stir in spinach and lemon juice.
Transfer to a large bowl.
Serve while hot.

NUTRITIONAL INFORMATION

CALORIES: 587
PROTEIN: 51 g
CARBOHYDRATES: 55 g
DIETARY FIBER: 7 g
SUGARS: 9 g
FAT: 19 g
SATURATED FAT: 3 g
CHOLESTEROL: 81 mg
SODIUM: 388 mg
VITAMIN A: 192% DV
VITAMIN C: 94% DV
CALCIUM: 15% DV
IRON: 32% DV

(Daily Value based on a diet of 2000 calories per day.)

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Categories Chicken, Soup
Author Matt Davis

Turkey Cutlets with Garlic Butter Sauce

20 Mar

1 pound turkey cutlets (turkey breast, thinly sliced)
½ teaspoon oil
1 teaspoon butter
2 cloves garlic, finely chopped
1/3 cup chopped parsley
½ cup chicken stock

Pound the turkey slices with a meat pounder until they are as thin as possible.

Heat the oil in a frying pan and add the butter. Sauté slices until they are lightly browned on each side. You may need to do this in batches.

Remove to a platter, sprinkle with salt and pepper and cover to keep hot.

Add the chopped garlic and parsley to the oil and butter in the pan and add half of the chicken stock. Bring to a boil, scraping the sides of the pan.

Add the remaining stock and continue to cook until the sauce is reduced by half the volume. Pour over turkey slices.