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Lemony Pasta With Chicken and Spinach

Photo: Leigh Beisch
Yield 4 servings (serving size: 2 cups)
High in iron (4 mg) and chromium (27 micrograms, or mcg); for women ages 19 to 50, iron RDA is 18 mg and chromium reference daily intake (RDI) is 120 mcg. Prep: 12 minutes; Cook: 20 minutes.

Ingredients

  • 3 tablespoons olive oil
  • 3 skinless, boneless chicken-breast halves
  • 3 thinly sliced medium red onions
  • 1/2 cup golden raisins
  • 1 1/2 tablespoons grated lemon rind
  • 2 teaspoons minced peeled fresh ginger
  • 2 teaspoons salt
  • 1 1/2 teaspoons balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 9 ounces uncooked spinach fettuccine
  • 1 (6-ounce) package baby spinach
  • Pine nuts, toasted (optional)

Nutrition Information

  • calories 588
  • fat 14 g
  • satfat 2 g
  • monofat 8 g
  • polyfat 2 g
  • protein 32 g
  • carbohydrate 85 g
  • fiber 12 g
  • cholesterol 55 mg
  • iron 4 mg
  • sodium 791 mg
  • calcium 124 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes per side or until done. Transfer with tongs to a cutting board. Cool; shred with hands.

  2. Combine onions, raisins, rind, ginger, and salt in a large skillet over medium heat; cook 5 minutes, stirring frequently. Stir in vinegar and pepper.

  3. Cook pasta according to package directions, omitting salt and fat. Stir in spinach just before draining. Drain pasta and spinach; return to pot, stir in onion mixture and chicken, and toss well before serving. Garnish with pine nuts, if desired.

  4. Note: Nutritional analysis includes Sugars 22g.