Fusilli com Frango e Espinafre

Fusilli com Frango e Espinafre is a delightful Brazilian pasta dish featuring tender chicken and fresh spinach, all enveloped in a light garlic and olive oil sauce. This comforting meal is perfect for a quick weeknight dinner or a cozy weekend treat.

Ingredients

• Fusilli pasta - 200 grams
• Chicken breast - 200 grams, diced
• Fresh spinach - 100 grams, washed and chopped
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Parmesan cheese - 30 grams, grated
• Water - 1 liter

Steps

1. Bring 1 liter of salted water to a boil in a large pot. Add the fusilli pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Add the minced garlic to the skillet and sauté for another minute until fragrant.
4. Add the diced chicken breast to the skillet, season with salt and black pepper, and cook for about 5-7 minutes until the chicken is cooked through and no longer pink.
5. Stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach is wilted.
6. Drain the cooked fusilli pasta and add it to the skillet with the chicken and spinach. Toss everything together to combine.
7. Remove from heat and sprinkle grated Parmesan cheese on top before serving.

Nutrition

• Calories: 550
• Protein: 35 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in protein from chicken, supporting muscle health.
• High in vitamins A and K from spinach, promoting healthy vision and bone health.

Tags