gem

Get Help Today

Click Here for more information or to request a communication by phone, email or text.

Or Call

866-573-3656

We are here for you 24/7
Fast, confidential response

Licensing & Accreditation

Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.

FIND OUT MORE

beauty in life worth living
beauty in life worth living

We are a private pay treatment center and do not accept any type of insurance. Costs associated with care are the responsibility of the client.

Farfalle with Chicken, Cremini Mushrooms, and Swiss Chard

Saturday, 08 August 2015 00:00  by Yolanda F.

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.

Ingredients:

  • 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

      Directions:

    1. In a large sauté pan, heat the oil over medium-high heat.
    2. Add the shallots and mushrooms and cook until tender, 10 to 12 minutes.
    3. Add the water, thyme, ½ teaspoon of the salt, and ¼ teaspoon of the pepper.
    4. Simmer until the water has mostly evaporated, about 3 minutes.
    5. Pour in the broth and bring to a simmer.
    6. In batches, add the chard and cook until wilted, about 7 minutes.
    7. Season with the remaining 1 teaspoon salt and ½ teaspoon pepper.
    8. Remove the pan from the heat and stir in the mascarpone.
    9. Bring a large pot of salted water to a boil over high heat.
    10. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
    11. Drain, reserving about 1 cup of the pasta water.
    12. Transfer pasta to a large bowl.
    13. Add the mushroom sauce and chicken to the pasta.
    14. Toss until all ingredients are coated, then serve.

    Source: Giada’s Feel Good Food

Add comment


postprandial