Recipe
Author
Hy-Vee Test Kitchen
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Description
Whether or not you're on a gluten-free diet, you'll be glad you discovered this linguini. Besides omitting eggs and adding fresh green vegetables, this recipe uses gluten-free pasta. Look for it in the HealthMarket section at your local Hy-Vee.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee whole milk | ||
| ½ c. Hy-Vee shredded Parmesan cheese | ||
| ⅛ tsp. Hy-Vee black pepper | ||
| 4 oz. uncooked gluten-free linguini | ||
| 1 c. broccolette florets | ||
| 1 slice(s) Hy-Vee bacon | ||
| 1 shallot, finely chopped | ||
| 1 clove(s) garlic, minced | ||
| 1 c. chopped cooked chicken | ||
| 1 c. baby spinach leaves | ||
| 1 tbsp. chopped fresh Italian parsley | ||
| 1 tbsp. toasted pine nuts |
Directions
- In a small bowl, combine milk, cheese and pepper; set aside.
- In a large saucepan, cook pasta according to package directions (do not overcook), using salted water; add broccolette during the last 3 minutes of cooking. Drain mixture; do not rinse.
- Meanwhile, in a large skillet cook bacon over medium heat until crisp. Drain well on paper towel; reserve drippings in skillet. Coarsely crumble bacon; set aside.
- Add shallot and garlic to skillet. Cook and stir over medium heat until softened. Reduce heat to medium-low. Add milk mixture to pan; cook and stir until thick and creamy.
- Stir in hot pasta mixture, chicken, spinach, bacon and parsley; heat through. Serve immediately, topped with pine nuts.
Nutrition facts
Servings
530 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 75mg
- Sodium: 610mg
- Total Carbohydrates: 58g
- Protein: 37g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 140%
0%
Iron 20%
0%
Calcium 45%
Recipe Source:
Hy-Vee Seasons Fall 2014.