Easy Gourmet Dinners

Pumpkin, Leek and Sage Lasagne

This is one of my favorite, non-traditional lasagnes and is perfect for fall when the sage is at it's best (in my opinion). 

I used fresh pumpkin purée but butternut squash purée would work equally well.

For instructions on making fresh pumpkin purée see this post on my other blog - tips on freezing and storing as well.

I use moist, deli ham in this lasagne. I love the combination of ham, sage and winter squash. You can leave the ham out for a vegetarian version. The recipe was designed for using no-cook noodles.

Pumpkin, Leek and Sage Lasagne

1 onion           145gr, 5.2oz
2 leeks           160gr, 5.6oz
1 tsp olive oil           4.5gr, .16oz
1 tsp butter           5gr, .18oz
1 cup pumpkin           245gr, 8.6oz
15 - 20 fresh sage leaves    substitute 2 tbs dried
8oz (250gr) baked ham, or equivalent 1 thick slice from the deli           230gr, 8.1oz
1 tsp butter           5gr, .18oz
1 cup shredded cheese, Swiss, Gruyère           120gr, 4.2oz
Béchamel
3 tbs butter           42.6gr, 1.5oz
1/4 cup flour           40gr, 1.4oz
pinch of nutmeg
2 cups milk           480gr, 17oz

9 - 10 sheets 'no-cook' lasagna noodles           153gr, 5.4oz, 9 noodles
1/4 cup grated Parmesan          25gr, .89oz

Thinly slice the onion and leeks. Heat oil and butter in large nonstick skillet over medium high heat. Add onions, leeks and sauté, stirring, for 1 minute. Cover the pan, reduce heat to medium low and let the onions and leeks cook for 10 minutes. Uncover, increase heat to medium and continue to cook until onions are golden and tender, about 10 minutes. Add the pumpkin and stir well to combine and heat through.
Cut the ham into thin strips, then the strips into smaller squares. In another skillet heat 1 tsp butter. Add sage leaves and sauté until starting to get crisp. Add ham and sauté until heated through and dry (it can give off a bit of water).
In a medium saucepan heat 3 tbs butter over low heat. Add flour, nutmeg and stir with a whisk for 1 minute. Add a little (1/4 cup) of the milk and whisk to combine. Turn heat up to medium and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or 2. When all of the milk is in, bring to a boil (should almost be there), whisking. Then remove from heat. Congratulations! You have just made a béchamel sauce!

To assemble: in a 9 - 10" (22 - 25cm) square baking dish, or so...make the following layers:

1/3 béchamel sauce
2 noodles, you may have to break a third one up to get good coverage
1/2 onion, leek, pumpkin mixture
2 noodles or so
1/3 béchamel sauce
all of the ham and sage
1/2 of the shredded cheese
2 noodles or so
1/2 onion, leek, pumpkin mixture
2 noodles or so
1/3 béchamel sauce
1/2 of the shredded cheese
Parmesan

Cover and bake 425F (215C) for 20 minutes, or until noodles are done. Test in center with a sharp knife. Uncover and bake 5 minutes longer to brown cheese. Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.

Note: This serves 4.

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Entire recipe / per serving, serves 4
Calories:    2594 / 648.5
Total Carbohydrates:    228 / 57
   Dietary Fiber:    22 / 5.5
Total Fat:    130 / 32.5
Saturated Fat:    65 / 16
Cholesterol:    586 / 146.5
Protein:    133 / 33.5
Calcium:    2313 / 578
Sodium:    4973 / 1243.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Pasta with Fresh Spinach and Chevre

Anyone who knows me, or reads my blogs, knows that I dearly love goat cheese.

I like aged goat cheese, and goat cheese smothered in ash or dried fruit or olives or whatever.

I really like the soft goat cheese that melts into a sauce in the blink of an eye.

Toss in a little spinach, a few mushrooms, throw the whole thing at some pasta and the result is this simple, healthy side dish.

Pasta with Fresh Spinach and Chevre

1 medium onion           145gr, 5.1oz
1 clove garlic            4gr, .15oz
4oz (125gr) mushrooms           125gr, 4.4oz
1 tbs olive oil           13.5gr, .48oz
6oz (180gr) fresh spinach           170gr, 6oz
2/3 box chevre (goat cheese) (3oz, 90gr) Chavrie in the U.S., Chevraux in Europe      90gr, 3.2oz
1 1/2 tsp soy sauce           8gr, .28oz
2 tbs Greek yogurt           37.5gr, 1.3oz
1 cup bite-size pasta         90gr, 3.2oz whole wheat penne

Cook pasta according to package instructions. Drain.
While pasta cooks: Wash spinach (if necessary) and roughly chop. Clean mushrooms. Chop onions and mushrooms. Mince garlic. Heat oil in medium nonstick skillet over medium heat. Add onions, garlic, mushrooms and sauté for 10 minutes, until lightly browned. Add spinach and stir-fry until spinach is just wilted, 1 - 2 minutes. Add goat cheese and stir until it melts. Stir in soy sauce and yogurt. Toss with pasta and serve immediately.

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Entire recipe / per serving, serves 2
Calories:    745 / 372.5
Total Carbohydrates:    90 / 45
   Dietary Fiber:    14 / 7
Total Fat:    30 / 15
Saturated Fat:    12 / 6
Cholesterol:    62 / 31
Protein:    34 / 17
Calcium:    438 / 219
Sodium:    921 / 460.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Shrimp (Prawns) in Garlic Butter over Pasta

This is a variation on Scampi or Shrimp in Garlic Butter.

The lemon juice and white wine extend the sauce without using quite so much butter and the Prosciutto is a sweet/salty counterpoint to the shrimp, balancing the flavors nicely.

Sprinkle with fresh Parmesan or not...

You can use frozen, raw shrimp or pre-cooked for this.

Shrimp (Prawns) in Garlic Butter over Pasta

12oz (350gr) cleaned shrimp (prawns)           350gr, 12.4oz cleaned
3 slices Prosciutto or other dry-cured ham           60gr, 2.1oz
5 cloves garlic          15gr, .53oz
2 shallots           60gr, 2.1oz
1 tsp paprika           2.1gr, .07oz
2 tbs butter          28.4gr, 1oz
1 tbs olive oil          13.5gr, .48oz
2 tbs lemon juice         30gr, 1oz
2 tbs white wine          30gr, 1oz
4 tbs fresh snipped parsley         15gr, .53oz fresh
1/4 freshly grated Parmesan optional           30gr, 1oz
1 1/4 cups bite-size pasta           100gr, 3.5oz

Cook pasta according to package directions, just until al dente.
While it cooks: Clean shrimp if they need it. Mince garlic and finely chop shallots. Roughly chop Prosciutto. Grate Parmesan. Snip parsley if using fresh. Heat butter and oil in a nonstick skillet over medium heat. Add shallots and garlic and sauté over medium heat, stirring frequently, 5 - 7 minutes. Be careful not to let the garlic brown. Add ham and sauté 5 minutes longer, just until starting to get crisp. Stir in paprika. Add shrimp and sauté until cooked through (they'll turn opaque and curl). Add lemon juice, white wine and parsley; heat through. Add pasta and heat through, stirring. Spoon into a serving dish, sprinkle with Parmesan and serve.

Note: the photo was taken before I added the cheese - the shrimp and ham showed up better.....

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Entire Recipe / per serving  
Calories:    1423 / 711.5
Total Carbohydrates:    96 / 48
   Dietary Fiber:    2 / 1
Total Fat:    64 / 32
Saturated Fat:    27 / 13.5
Cholesterol:    532 / 266
Protein:    116 / 58
Calcium:    532 / 266
Sodium:    2429 / 1214.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Beef, Chickpea and Feta Pasta Salad

Chock full of healthy foods: spinach, chick peas, herbs, feta and beef (yes, cheese and beef are healthy foods...) this salad really shouldn't taste nearly as good as it does.

You might want to make more - for leftovers!

You could use whole wheat pasta....

Beef, Chickpea and Feta Pasta Salad

1 cup bite-size pasta, rigatoni, penne           90gr, 3.2oz
1 flank steak, 10 - 12oz          350gr, 12.3oz
1 cup chickpeas           240gr, 8.5oz, rinsed, drained
3oz feta cheese           90gr, 3.2oz
4oz spinach leaves           115gr, 4oz
2 tbs snipped chives 
2 tbs snipped basil 
5 large fresh mint leaves, snipped, optional
1 tbs ketchup           15gr, .53oz
1 tbs soy sauce         16gr, .56oz
1 tbs red wine vinegar           15gr, .53oz
1 tbs olive oil           13.5gr, .48oz
1 tsp chili powder           2.5gr, .09oz
1 tsp dried oregano
Vinaigrette

Cook pasta according to package instructions. When done, drain and put into a large serving bowl. Mix ketchup, soy sauce, vinegar, oil, chili powder and oregano for marinade. Pour marinade over steak and let marinate. Snip herbs. Wash spinach if needed and tear leaves if large. Drain and rinse chickpeas. Cut feta into half inch cubes (1.25cm.) Make vinaigrette. Cook steak on barbecue grill or quickly sauté in nonstick skillet on stove. Either way cooking time is 3 - 4 minutes over medium-high heat. Remove and let rest. Add herbs and spinach to pasta. Add vinaigrette and toss well to coat. Slice the steak at a diagonally across the grain. Add steak to pasta along with chickpeas. Toss well to coat. Add feta and toss gently, just to combine. Serve.

Vinaigrette

1 tbs ketchup           15gr, .53oz
2 tbs Balsamic vinegar          32gr, 1.1oz
2 tsp Soy sauce          10.6gr, .37oz
4 tbs olive oil, the good stuff          54gr, 1.9oz
1/4 - 1/2 tsp chili powder

Put all ingredients in small bowl and whisk well to combine.

Note: If using dried herbs rather than fresh add them to the vinaigrette.

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Entire Recipe / per serving  
Calories:    2209 / 1104.5
Total Carbohydrates:    139 / 69.5
   Dietary Fiber:    20 / 10
Total Fat:    134 / 67
Saturated Fat:    40 / 20
Cholesterol:    298 / 149
Protein:    114 / 57
Calcium:    712 / 356
Sodium:    3849 / 1924.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Warm Spring Pasta Salad with Grilled Chicken

I have always disagreed with most 'Pasta Primavera' recipes.

They are meant to celebrate spring but insist on using summer vegetables: tomatoes and peppers.

This is my version, using only spring vegetables.

Warm Spring Pasta Salad with Grilled Chicken

4oz green asparagus           112gr, 4oz
4oz snow peas, mangetout, pea pods           112gr, 4oz
1/2 - 3/4 cup fava beans you'll need about 1lb (500gr) of pods to start with substitute edamame     125gr, 4.4oz
4 green garlic or onion, sliced, including tops          48gr, 1.7oz
1 tbs oil           13.5gr, .48oz
2 tbs fresh, snipped chives
1 1/4 cups farfalle pasta           110gr, 3.9oz

Vinaigrette
1 tbs Dijon-style mustard          15gr, .53oz
1 1/2 tbs white Balsamic vinegar           24gr, .85oz
4 tbs good olive oil           54gr, 1.9oz

Grilled Chicken
2 boneless, skinless chicken breasts           350gr, 12.3oz
Marinade
1 tbs red wine vinegar 15gr, .53oz
1 tbs Worcestershire sauce 17gr, .59oz
2 tbs olive oil 27gr, .96oz

Cook pasta according to package directions. When done, drain well.
Mix marinade and pour over chicken. Let marinate for 15 - 30 minutes.
Heat a saucepan of water to boiling. Roll cut the asparagus into 1" (2.5cm) lengths. Trim the snow peas. Remove fava beans from the pods.
Blanch vegetables, one type at a time, in boiling water: asparagus for 3 minutes, snow peas for 2 minutes and fava beans for 2 minutes. Remove each from water and put into cold water. Shell fava beans (see notes).
Cook chicken on barbecue grill, 10 - 15 minutes, or until done or can be sautéed in skillet for about the same amount of time. Remove and slice.
Whisk together mustard and vinegar. Slowly drizzle in olive oil, whisking constantly.
To Assemble: Heat 1 tbs olive oil in a large skillet over medium high heat. Add green garlic or onion, asparagus and snow peas. Stir-fry for 2 minutes, until hot and starting to brown. Add drained pasta and toss to heat through. Put into a large bowl, add fava beans, chives and sliced chicken. Pour vinaigrette over and toss well to combine. Serve.

Notes:

Roll cut: cut the end off at an angle, roll 1/4 turn and slice at the same angle, roll 1/4 and slice, etc. This gives you interesting looking pieces with lots of surface. It's normally used on round vegetables: carrots, asparagus, etc.

Peel fava beans: they peel like peas, break open the pod and take the beans out. Don't bother with any really tiny ones.
After blanching they will have a whitish outer shell. Just squeeze lightly and the inner, bright green bean will pop out. It may split in half... that's okay.

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Entire Recipe / per serving  
Calories:    1740 / 870
Total Carbohydrates:    120 / 60
   Dietary Fiber:    20 / 10
Total Fat:    98 / 49
Saturated Fat:    14 / 7
Cholesterol:    224 / 112
Protein:    105 / 52.5
Calcium:    648 / 324
Sodium:    766 / 383

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Warm Pasta with Baked Goat Cheese

Baked goat cheese rounds on lettuce is a classic French salad served in every sidewalk cafe in the country.

They can be large, whole meal salads or small, first course salads.

It's my favorite summer lunch.  Add a glass of rose wine and a terrace looking over the sea and it's a perfect summer day.

This is a spring version - a cross between a hot, winter pasta dish and that cool, summer salad.

The goat cheese normally comes log-shaped (long, round), and wrapped in paper. It will have a thin rind that is an edible part of the cheese. You could substitute another, semi-soft cheese such as Brie or Camembert.

Warm Pasta with Baked Goat Cheese

4 - 5oz aged goat cheese           135gr, 4.8oz
3 shallots, medium about 3/4cup sliced           75gr, 2.6oz
4 thin slices Prosciutto           100gr, 3.5oz
3/4 cup cherry or grape tomatoes           135gr, 4.8oz
3 tbs dried bread crumbs           21gr, .74oz
2 tbs olive oil           27gr, .96oz
1 1/2 tbs white Balsamic vinegar           24gr, .84oz
4oz spaghetti a circle about 1" (2.5cm) across           100gr, 3.5oz

Cook pasta according to package directions. Drain.
Peel and roughly chop shallot. Cut Prosciutto into bite-size slices. Cut tomatoes in half. Heat 2 tbs olive oil in medium nonstick skillet. Add shallots and sauté until starting to brown, about 15 minutes. Add Prosciutto, and sauté 2 - 3 minutes longer. Add cherry tomatoes and heat through. Add vinegar and pasta, and stir/toss to combine. Remove from heat.
Slice cheese into 4 - 6 rounds. Each round should be between 1/3 and 1/2 inch thick (about 1cm). Put bread crumbs on a plate. Roll the edges of the cheese in the crumbs, then dip both sides, so it's completely coated. Place on a baking sheet. Bake, 400F (200C) for 3 - 4 minutes, just until you see the tops sink slightly or cheese ooze slightly. If it hasn't happened after 4 minutes, take them out anyway - they're ready.
To serve: Divide pasta between 2 plates. Top with rounds of cheese and serve immediately.

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Entire Recipe / per serving
Calories:    1596 / 798
Total Carbohydrates:    108 / 54
   Dietary Fiber:    2 / 1
Total Fat:    96 / 48
Saturated Fat:    44 / 22
Cholesterol:    240 / 120
Protein:    84 / 42
Calcium:    1288 / 644
Sodium:    2576 / 1288

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Pasta with Wild Mushroom Sauce

I didn't like mushrooms as a child.

They only appeared in canned form; either on their own or as little rubber cubes in Cream of Mushroom Soup.

I have an aversion to food that bounces back when you bite it.

I justified my careful picking them off of pizzas and out of everything else by the thought that, surely something with so little taste could have no health benefits.

I was wrong on both counts.

Real, fresh mushrooms are full of flavor and chock-a-block with vitamins and minerals.  They stimulate the immune system and have chemicals shown to reduce the risk of both breast and prostate cancer.

Now I like them....  I even make my own Cream of Mushroom soup!

Pasta with Wild Mushroom Sauce

3/4 cup uncooked pasta           68gr, 2.4oz whole wheat penne
1 tbs olive oil           13.5gr, .48oz
1 1/2 cup finely chopped wild mushrooms           100gr, 3.5oz
1 onion           110gr, 3.9oz
2 garlic cloves, minced           8gr, .28oz
1/2 tsp paprika
1/3 cup beef stock           75gr, 2.6oz
1 tbs tomato paste           15gr, .53oz

Cook pasta according to package instructions. Drain.
Finely chop onion, garlic and mushrooms. Heat oil in nonstick skillet over medium heat. Add paprika and sauté briefly. Add onion and sauté until tender, about 7 minutes. Add garlic and mushrooms and sauté until everything is well-cooked, another 7 - 8 minutes. Add stock and tomato paste, stir well. Simmer, uncovered until sauce is thickened. Add drained pasta, toss well to combine and serve.

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Entire Recipe / per serving
Calories:   442 / 221
Total Carbohydrates:    64 /32
   Dietary Fiber:    8 / 4
Total Fat:   16 / 8
Saturated Fat:   3 / 1.5
Cholesterol:    0 / 0
Protein:    14 / 7
Calcium:   78 / 39
Sodium:    372 / 186

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners.

Egg 'Noodles' with Tomato Prosciutto Sauce

We have always liked to have pasta as a first course - in the Italian tradition. 

After V became a Type 1 diabetic, having pasta as a first course and rice or potatoes with the main was more carbs than he wanted. 

These noodles were born. 

I found the idea for this in Tuscany The Beautiful, Cookbook. I was a little skeptical about how easy they would be to handle (the first one tore - I was too quick), but they were a breeze to make, stood up to the sauce very well and were delicious!

I used 3 eggs because we had this as a first course.  For a main course for two I would use 4 or 5, with everything else increased proportionately.

Egg "Noodles" with Tomato/Prosciutto Sauce

Noodles
3 eggs           195gr, 6.9oz
2 1/4 tsp flour           6.8gr, 2.4oz
4 1/2 tsp milk           22.5gr, .8oz
2 tsp oil            9gr, .32oz

Sauce
1/4 medium onion, about 1/4 cup           50gr, 1.7oz
2 thin slices Prosciutto, (1 - 2oz, 50gr) Serrano, Bayonne           60gr, 2.1oz
2 tsp olive oil           9gr, .32oz
1 cup tomato sauce           225gr, 8oz
1/2 tsp oregano
1/2 tsp basil

Garnish, optional
freshly shaved Parmesan
a few olives

Sauce: Finely chop the onion. Roughly chop the Prosciutto. Open tomato sauce. Heat olive oil in a small skillet. Add onion and ham and sauté until onion is transparent. Add tomato sauce and herbs, reduce heat and simmer for 15 minutes, uncovered. Stir occasionally. It should be chunky and thick.
Noodles: Put eggs in medium bowl and whisk well. Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition. (Even better, have someone else add it while you whisk constantly) Try to avoid lumps. Add the milk and whisk well. Heat the oil in a medium nonstick skillet or omelet pan, 7 - 8" (20cm) in diameter, over medium heat. Add 1/3rd of the egg mixture, tilting pan to cover well. Let cook, undisturbed for 1 - 2 minutes, until cooked through and top is dry. With a spatula, carefully turn and cook on the other side for 30 seconds. Remove to a plate. Do not keep warm. Repeat twice more. When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/2" (1.25cm) strips. Egg Noodles!
To Finish:  Divide strips in half. Place half in a bowl, spoon over 1/2 of the sauce and toss lightly. Arrange on a plate. Repeat with other half of strips. Garnish with shaved Parmesan and olives, if you have it, and serve.

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Entire Recipe / per serving
Calories:   564 / 282
Total Carbohydrates:    24 /12
   Dietary Fiber:    4 / 2
Total Fat:   48 / 24
   Saturated Fat:   13 / 6.5
Cholesterol:    866 / 433
Protein:    46 / 123
Calcium:  171 / 85.5
Sodium:    2724 / 1362

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners.

Orzo Florentine: easy, healthy, delicious

Looking for an easy side dish for a small dinner party?

The pasta can be cooked and the dish assembled ahead of time, then baked just before serving making this perfect for entertaining.

Or just a relaxed evening. 

Florentine, or 'cooked in the style of Florence', means that there is spinach in the dish. Here the spinach is combined with cooked pasta and shredded cheese and baked until bubbly.

I but frozen leaf spinach in 2 lb bags.  It's frozen in squares of 2oz each so grabbing a 'serving' is easy.

Orzo Florentine

8oz (250gr) frozen spinach           225gr, 8oz
1/3 cup orzo                56gr, 2oz
2 shallots              60gr, 2.1oz
2 tsp butter              9.5gr, .34oz
2/3 cup plus 2 tbs chicken stock            175gr, 5.3oz
1/2 tsp marjoram
1/2 tsp basil
1/4 cup (1oz, 30gr) grated Parmesan           25gr, .89oz
1/4 cup (1oz, 30gr) shredded cheese           30gr, 1oz

Finely chop shallots. In small saucepan over medium heat sauté shallots in butter for 5 minutes. Add orzo and sauté 1 minute. Add stock and herbs, cover and simmer until done, 15 - 20 minutes. All stock will be absorbed. Thaw spinach and squeeze out excess moisture. When orzo is done add the spinach and shredded cheese. Stir well to combine. Pour into a lightly oiled glass baking dish, just large enough to hold it. Sprinkle with Parmesan and bake at 375F (190C) until it starts to brown; about 15 minutes. Remove and serve directly from baking dish.

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Entire Recipe / per serving
Calories:   598 / 299
Total Carbohydrates:    65 /32.5
   Dietary Fiber:    8 / 4
Total Fat:   25 / 12.5
Saturated Fat:   14 / 7
Cholesterol:    70 / 35
Protein:    33 / 16.5
Calcium:   746 / 373
Sodium:    958 / 479

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners.

Pasta with Chicken and Spinach

I actually made pasta from scratch this week, with hopes of an impressive entry for Presto Pasta Nights.  Alas, my pasta skills apparently are a bit rusty after almost 12 years of neglect.  While the ravioli tasted delicious, it was not very pretty.  I'll be trying again though, now that I have found all of the equipment....

And scoured the rust off of it.

Can anyone tell me why there is a Pasta Queen but no Pasta King?

This is my submission for Presto Pasta Nights, back home for this first week of the new year and new decade the founder, Ruth of Once Upon A Feast. 

She'll have the round-up of all the wonderful pasta dishes on Friday - There sure to be something good for all this cold weather!

Pasta with Chicken, Spinach and Feta

2 chicken breasts, boneless, skinless    300gr, 10.6oz
1/2 red or green bell pepper   80gr, 2.8oz 
1/2 onion    85gr, 3oz 
2 cloves garlic   8gr, .28oz
1 Tbs paprika, smoky is nice   6.3gr, .22oz
1 tbs olive oil   13.5gr, .48oz
2 cups chopped tomatoes    425gr, 15oz
1/2 cup white wine    120gr, 4.2oz
3 - 4oz (100gr) fresh spinach (or frozen)    115gr, 4oz
2 tsp dried basil
2 tsp dried parsley
2/3 cup feta (cubes if you can find them)    100gr, 3.5oz
1/2 cup dry-cured, pitted Greek olives    50gr, 1.7oz
1/4 cup grated Parmesan    25gr, .88oz
1 1/4 cups pasta, bite size    100gr, 3.5oz

Cook the pasta according to package directions. 
Slice the pepper into matchsticks. Chop the onion and mince the garlic. Cut chicken into bite-size pieces. Pit olives, if needed and cut in half. If using fresh spinach, pick through leaves, discarding any that are damaged or wilted, and tearing any that are huge. 
In a large skillet heat oil. Sauté paprika in hot oil for 1 minute. Add onion, pepper and garlic, sauté for 5 minutes. Add chicken and sauté until cooked through. Add wine, herbs, tomatoes and spinach if using frozen, and cook, uncovered until spinach is thawed and sauce has reduced and thickened. If using fresh spinach add when sauce is almost ready, 1 minute before adding the rest. Add olives, feta and cooked, drained pasta. Toss to combine. Sprinkle with Parmesan and serve.

Note: To pit olives, place them on a flat surface, place the flat of a large knife on top and hit with the base of your hand. This will crack and flatten the olive. Pick the pit out.

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Entire Recipe / per serving
Calories:    1516 / 758
Total Carbohydrates:    122 / 61
   Dietary Fiber:    14 / 7
Total Fat:    66 / 33
Saturated Fat:    24 / 12
Cholesterol:    302 / 151
Protein:    110 / 55
Calcium:   1132 / 566
Sodium:    2993 / 1496.5

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners