There was a time when I had trouble with pasta. My father used to call me Pasqualina for the amount of tortellini I consumed on a weekly basis. Looking back, if pasta was a drug, I’d be dead by now. I wonder if other people have suffered from pasta addiction.
Before calories had any meaning, I could easily eat a pound of it myself. Then when calories began sticking to me, I gave it up and no longer considered it a staple. But it’s been a long time and since then, I’ve decided that life is too short never to eat pasta.
Instead, I’ve decided I can be mindful of the amount of carbohydrates I consume and keep my pasta intake to a minimum, making each time count.
This dish is only 515 calories packed with 30 grams of protein and only 64 grams of carbohydrates, 6 grams of sugar and a total fat content of 16 grams. If I only have it once every few months, that’s hardly a reason to send me to rehab.
- 3 tablespoons extra-virgin olive oil
- 1 large or 2 small shallots, sliced
- 1 pound cremini mushrooms, sliced
- ¼ cup water
- 2 teaspoons chopped fresh thyme
- 1 ½ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 ¼ cups low-sodium chicken broth
- 1 (12-ounce) bunch of Swiss chard, center stems removed, leaves chopped into 1-inch pieces
- 1/3 cup mascarpone cheese, room temperature
- 1 pound farfalle pasta
- 2 cups (1/2-inch) diced cooked skinless chicken breast
- In a large sauté pan, heat the oil over medium-high heat.
- Add the shallots and mushrooms and cook until tender, 10 to 12 minutes.
- Add the water, thyme, ½ teaspoon of the salt, and ¼ teaspoon of the pepper.
- Simmer until the water has mostly evaporated, about 3 minutes.
- Pour in the broth and bring to a simmer.
- In batches, add the chard and cook until wilted, about 7 minutes.
- Season with the remaining 1 teaspoon salt and ½ teaspoon pepper.
- Remove the pan from the heat and stir in the mascarpone.
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
- Drain, reserving about 1 cup of the pasta water.
- Transfer pasta to a large bowl.
- Add the mushroom sauce and chicken to the pasta.
- Toss until all ingredients are coated, then serve.
Source: Giada’s Feel Good Food