4 skinless, boneless chicken breasts
2-1/2 tsp nutmeg, freshly ground
Lemon pepper to taste
3 cloves garlic, chopped
3/4 cup low-sodium chicken broth, divided
8 cup baby spinach (washed and patted dry with paper towel)
2 tsp cornstarch
1/3 cup pine nuts or sliced almonds
3 Tbsp fresh lemon juice
Remove filet from each chicken breast and slice breast into 3 or 4 lengthwise slices.
Spray a deep, non-stick skillet with cooking spray and heat over high.
Sprinkle chicken slices with nutmeg and lemon pepper.
Place chicken slices spice-side down in hot pan and cook 3-5 minutes or until browned. Meanwhile, sprinkle the top side of chicken slices with nutmeg and lemon pepper. Turn slices and cook 3 minutes or until browned.
Add chopped garlic and 1/2 cup chicken broth to pan and lower heat to medium-high. Cover and cook for 6 minutes. Turning chicken once during cooking.
While chicken is cooking, place spinach in deep microwave-safe dish and cover with parchment peper. Cook in microwave oven, on High, for 3 minutes. Remove from oven and let stand. Cook bow tie pasta in salted boiling water until al dente.
In small bowl, mix together remaining 1/4 cup chicken broth and cornstarch.
Push chicken to one side of pand and whisk chicken broth/cornstarch mixture into broth in pan. Turn heat to high and continue stirring until broth is thickened with a clear, shinyy appearance. Add pine nuts and lemon juice, stirring to mix.
Gently mix in spinach and cooked bow tie pasta. Serves 4.
Per serving: 276 calories; 37.6 g protein; 10.3 g total fat; 9.8 g carb: 5 g dietary fibre