Contributed by Lisa Luft
When trying to eat healthy, you can look to old pasta favorites with a new eye for the possibility of substitutions. It is easy to use spaghetti squash where ever angel hair, fettucine or spaghetti etc is used. And in time for Cinco De Mayo – I also use it as a base for low carb tacos. It’s delicious with taco meat, cheese and guac – one of my favorites! This month’s recipe started as http://juliasalbum.com/2014/10/shrimp-tomato-and-spinach-pasta-in-garlic-butter-sauce/ and as chocked full of fresh ingredients. But since I seem to be incapable of just making a recipe as written, I made several tweaks. For example, I usually make it with chicken and swap out the cooked spinach with raw and increased the amount. My numbers include the parmesan, but omit the fettucine/spaghetti squash so you can determine how much you want to use. I apologize for the lack of photo, but I think you will be thrilled with the end result!
- 2 pounds chicken, cut into 1 inch cubes
- 5 medium tomatoes, fresh, chopped into large cubes
- 5 garlic cloves, minced
- 3 or 4 tablespoons butter
- 1/4 small lemon
- 1/2 teaspoon crushed red pepper (or more)
- 1/2 cup Parmesan cheese, grated, for serving
- Heat a large skillet on medium-high heat, add 2 tablespoon butter until melted. Add chicken and half the minced garlic. Cook until browned, about 5 minutes.
- To the skillet with chicken, add chopped fresh tomatoes, remaining amount of minced garlic. Add 1/2 teaspoon crushed red pepper (or more).
- Add 1 or 2 tablespoons of butter. Add freshly squeezed lemon juice. Season with salt and more crushed red pepper if desired. Toss in spinach and stir until wilted. Cook a little longer if chicken isn’t quite done.
- To serve, top with grated Parmesan cheese.
6 servings: 260 calories p-40g/c – 9g/ f – 10g