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Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes
Artichoke Chicken Pasta
Original recipe: thegraciouspantry.com
INGREDIENTS:
- ½ lb. pasta (cooked to package directions)
- 8.5 oz. can artichoke hearts (chopped)
- 1 lb. chicken thighs (cut into bite-size chunks)
- 1 medium red onion (chopped)
- 3 medium garlic cloves
- 1 tbsp. oil
- 1 tbsp. dried parsley
- 3 tbsp. lemon juice (divided)
DIRECTIONS:
- Cook pasta to package directions. Rinse to cool when done, and transfer to a large mixing bowl.
- Add the chopped artichoke hearts to the pasta bowl and set aside.
- In a large skillet, warm the oil.
- Add the onions and sauté them until they are translucent over medium heat.
- Add in the parsley and stir for 1-2 minutes.
- Add in the garlic and stir for 1 minute.
- Add the chopped chicken and 2 tbsp. of the lemon juice, and cook until done. (about 15 minutes, depending on how big the chunks are). Stir frequently.
- When the chicken is cooked through, Transfer everything to the pasta bowl and toss with the last 1 tbsp. of lemon juice.
- Season with salt to taste and serve.
PRO-TIPS:
Use an alternative such as chickpea or zucchini noodles for a lower carb option
Nutrition Facts: per serving.
Servings: 1 Cup
- Calories – 293
- Fat – 15g
- Saturated Fat – 3g
- Protein –1.4g
- Carbs – 26g
- Cholesterol – 56mg
- Fiber – 2g
- Sugar – 2g
- Sodium – 169mg
- Potassium – 259mg
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