Inspired by the classic spinach & orange salad, this creamy spaghettini dish will make you feel like you are at a cozy bistro.
Orange Chicken Spaghettini
1 tbsp (15 mL) olive oil
6 boneless, skinless chicken thighs
1/2 tsp (2 mL) each salt and pepper, divided
1 each red onion and red pepper, thinly sliced
3 cloves garlic, minced
1 cup (250 mL) chicken broth
1/2 cup (125 mL) 35% whipping cream
3 tbsp (45 mL) Dijon mustard
1 tbsp (15 mL) cornstarch
1 tub (142 g) baby spinach leaves
1 large navel orange, zested and juiced
2 tbsp (30 mL) finely chopped fresh tarragon or basil
1/4 cup (60 mL) toasted slivered almonds
1Heat oil in a large, deep, nonstick skillet set over medium-high heat. Season chicken with half the salt and pepper. Cook for 5 minutes per side or until browned and cooked through. Remove to a board; slice thinly.
2Add onion and peppers to skillet; stir-fry for 5 minutes. Add garlic; stir-fry for 1 minute.
3Whisk chicken broth with whipping cream, Dijon, cornstarch and remaining salt and pepper. Stir into skillet and bring to a boil. Reduce the heat to medium and simmer for 3 minutes.
4Meanwhile, cook spaghettini according to package directions. Place spinach in colander; drain spaghettini over top.
5Add spaghettini and spinach, sliced chicken, orange juice, orange zest and tarragon to skillet. Toss until well combined. Sprinkle with almonds before serving.
• Replace chicken thighs with 2 large chicken breasts, sliced.
• You should get at least 1 tbsp (15 mL) finely grated orange zest and 1/4 cup of juice from a large navel orange.
Per serving (1/4 recipe or 2 cups/500 mL): 630 calories, 21 g fat, 9 g saturated fat, 780 mg sodium, 60 g carbohydrates, 7 g fibre, 8 g sugars, 41 g protein.
Excellent source of vitamin A, vitamin C, riboflavin, niacin, vitamin B6, iron and zinc.
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