Grandma’s Green Spaghettis
My grandmother makes a dish my cousins, sister and I all love called “Tallarines Verdes” translated as “Green Spaghettis” which is originally a delicious Peruvian dish I have yet to see anyone NOT enjoy. I am sharing my version of this recipe aka the healthier, lower sodium and starch content version. Enjoy!
Makes 4 servings
•Fresh Basil – 1 bunch
•Fresh Spinach –1/2 bunch
•Low fat Mozzarella – 1 cup chopped
•Garlic – 3/4 tbsp chopped
•Olive oil – 1 tbsp
•Himalayan Salt and pepper to taste
•Wheat pasta – 1 box of wheat spaghetti
•Chicken – 4 thin breast cutlets
•Mrs. Dash table blend
Chicken (cooking time 20-25 minutes)
1. Season chicken with Mrs. Dash table blend, garlic powder, onion powder salt and pepper
2. Pre-heat oven to 375 degrees
3. ¼ tbsp of olive oil on baking sheet. Place cutlets on the sheet and bake equal amount of time on each side
4. Once cooked slice chicken into thin strips
1. Boil water with drizzle of olive oil and sprinkle of Himalayan salt. Once water is boiling place wheat pasta for 9-10 minutes depending on your liking of al-dente. Remove pasta when ready, drain water, rinse pasta in cold water, drain again and leave in pot.
2. Thoroughly wash all leaves
3. Place spinach, basil and mozzarella, 1/4 tbsp of olive oil in blender. Blend thoroughly may need more olive oil.
4. Heat saucepan on low medium heat with ¾ tbsp of olive oil, 3/4 tbsp of chopped garlic for 2 minutes. Once garlic is browned add what’s in the blender to sauce pan. Should be on low-medium heat. Cook this sauce for 10-12 minutes, adding Him. salt and pepper to taste while stirring occasionally.
5. Serve pasta with desired amount of sauce. Add Chicken slices
*I love to add a teeny bit of Pecorino Romano cheese on top. Entirely up to you. Enjoy!*