Instructions

• 1 Heat 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.
• 2 Add onion and peppers to skillet; stir-fry for 5 minutes. Add garlic; stir-fry for 1 minute.
• 3 Whisk 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.
• 4 Meanwhile, cook spaghettini according to package directions. Place spinach in colander; drain spaghettini over top.
• 5 Add 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.