Lumaconi Florentine
Prep Time
Cooking Mode
1 Lumaconi Pasta, cooked according to package directions
3 Extra Lean Mediterranean Chicken Breasts
3 First Cold Pressed Extra Virgin 100% Olive Oil
1 Green onions, sliced
3 Garlic, thinly sliced
1 Rapini, blanched and chopped
1 Baby Spinach
1 Chicken Broth - 35% Less Sodium
1 Goat’s Milk Cheese Crumbles, divided
¾ Shredded mozzarella cheese, divided
¼ Torn fresh basil leaves
0 Salt and pepper
1 Lumaconi Pasta, cooked according to package directions
3 Extra Lean Mediterranean Chicken Breasts
3 First Cold Pressed Extra Virgin 100% Olive Oil
1 Green onions, sliced
3 Garlic, thinly sliced
1 Rapini, blanched and chopped
1 Baby Spinach
1 Chicken Broth - 35% Less Sodium
1 Goat’s Milk Cheese Crumbles, divided
¾ Shredded mozzarella cheese, divided
¼ Torn fresh basil leaves
0 Salt and pepper
Directions
1Prepare chicken according to package directions. Cut into strips; reserve. Preheat oven to 375ºF (190ºC).
2Heat 1 tbsp (15 mL) of the oil in a large skillet set over medium-high heat; sauté onion and garlic for 1 minute. Add rapini, spinach, chicken and chicken broth; bring to a boil.
3Toss pasta with the sauce, half of each the goat and mozzarella cheeses and all the basil. Season to taste with salt and pepper.
4Transfer to an 11 X 7-inch (2 L) baking dish; sprinkle with remaining cheeses. Bake for 25 minutes or until bubbly. Drizzle with remaining oil.
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Personal Note
Personal Note
