Some of my co-workers and I have been doing a #100HealthDays challenge, posting different pictures on Instagram of things that we have done for ourselves that are healthy. We are making up our own rules, for instance, my 100 days aren’t consecutive. Just 100 days altogether, mostly because I don’t want to start over if I forget to post one day.
Below is one of the posts I had recently. I took a picture of a healthy dinner I made from a Weight Watcher’s cookbook. The picture was before I added the spinach fettuccine (which I found at Festival Foods in Eau Claire). It was so delish I wanted to give you the recipe! I also got to try radicchio for the first time!
Fettuccine With Chicken and Broccoli Rabe
Ingredients
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1 bunch broccoli rabe, cleaned and chopped
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6 ounces spinach fettuccine
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4 tsp. olive oil, divided
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4 (4 oz.) boneless skinless chicken breasts
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1 tsp. salt
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1 tsp. tried oregano
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1/4 tsp. crushed red pepper
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1 onion, thinly sliced and separated into rings
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4 garlic cloves, minced
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1 head radicchio, shredded
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2 Tbsp. grated Parmesan
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1/4 tsp. freshly ground pepper
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1/4 cup chopped fresh basil
Directions
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In a large pot of boiling water, cook the broccoli rabe 2 minutes. With a slotted spoon, transfer to a bowl. In the boiling water, cook the fettuccine according to package directions; drain.
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In a large nonstick skillet, heat 2 tsp. of the oil. Add the chicken, salt, oregano, and red pepper and sauté until cooked through, 4-5 minutes on each side. Transfer to plates
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In the skillet, heat the remaining 2 tsp. oil; sauté onions and garlic till tender, 3-4 minutes. Stir in the broccoli rabe and radicchio; cook, stirring frequently, until tender, 4-5 minutes. Add the fettuccine, then sprinkle with the cheese and black pepper. Serve topped with the chicken and sprinkled with the basil.
Nutrition
Servings: 4 (1 serving = 1/4 pasta w/1 chicken breast)
Per serving:
339 calories
8g fat
2g sat fat
0g trans fat
92mg Chol
746mg Sod
37g Carb
5g fiber
29g protein