High Protein Spinach Fettuccine
Elevate your pasta night with this High Protein Spinach Fettuccine—a nutritious and flavor-packed dish perfect for busy weeknights or a comforting yet wholesome meal. This recipe combines tender strips of seasoned chicken, vibrant baby spinach, and a luscious creamy sauce made with low-fat ricotta and Parmesan cheese. The lemon juice adds a refreshing zing, while fresh parsley rounds out the flavors beautifully. All served over hearty spinach fettuccine, this dish is rich in protein and loaded with nutrients, making it a healthy choice that doesn't skimp on indulgence. With a quick prep time of just 15 minutes and straightforward steps, you’ll have a satisfying dinner for four ready in half an hour. Garnish and serve for a restaurant-quality experience right at home! Perfect for those seeking high-protein pasta recipes, nutrient-packed comfort foods, or healthy chicken dishes.
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Recipe Information
Ingredients
- 12 oz Spinach fettuccine (fresh or dried)
- 3 cups Baby spinach leaves
- 2 pieces Boneless, skinless chicken breasts
- 2 tbsp Olive oil
- 3 cloves Garlic (minced)
- 1 cup Low-fat ricotta cheese
- 0.33 cup Grated Parmesan cheese
- 1 tbsp Lemon juice
- 0.33 cup Chicken or vegetable broth (low sodium)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh parsley (chopped)
Instructions
Bring a large pot of salted water to a boil. Cook the spinach fettuccine according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
While the pasta is cooking, slice the chicken breasts into thin strips. Season them with a pinch of salt and pepper.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Sauté the chicken strips until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet, along with the minced garlic. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Stir in the baby spinach leaves and cook for 2-3 minutes until wilted.
Add the ricotta cheese, Parmesan cheese, lemon juice, and broth to the skillet. Stir until a creamy sauce forms. If the sauce is too thick, gradually add some reserved pasta cooking water until it reaches your desired consistency.
Return the cooked chicken to the skillet and toss to coat it in the sauce.
Add the cooked spinach fettuccine to the skillet and toss everything together until evenly mixed. Season with additional salt and pepper to taste.
Garnish with fresh parsley before serving and enjoy your high-protein spinach fettuccine!
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 2230 mg | 97% | |
| Total Carbohydrate | 259.5 g | 94% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 8.4 g | ||
| Protein | 194.0 g | 388% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1165 mg | 90% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2124 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
