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Akin Back Farm's Pasta Blue

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Submitted by sandallia

A succulent dish made with chicken breasts, spinach, ziti pasta and gorgonzola cheese.

Ingredients

3 3
EACH EACH CHICKEN BREASTS
boneless and skinless, halves
6 6
EACH EACH ROSEMARY SPRIGS
fresh *
6 6
EACH EACH THYME SPRIGS
fresh *
1 453.6
POUND G PASTA, ZITI
¾ 177
¼ 59
CUP ML LEMON JUICE
fresh
1 237
CUP ML GORGONZOLA CHEESE
shredded *
1 1
X X SALT AND BLACK PEPPER
to taste *
3 ½ 828
CUPS ML SPINACH
fresh, torn into bite-sized pieces
1 1
BUNCH BUNCH NASTURTIUM FLOWERS *

Directions

Prepare pasta according to package directions; set aside.

Poach chicken breasts; remove meat and cube. Combine all ingredients except nasturtiums. Garnish with nasturtiums.

Given to me by Herman Sommerville II on 03/09/93. He said that this recipe from Akin’ Back herb nursery in Shelbyville, KY was in Alice Columbo’s “Cook’s Corner” column in “The (Louisville, KY) Courier-Journal."

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 561 41% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 53mg 2%
Total Carbohydrate 19g 19%
Dietary Fiber 3g 11%
Sugars g
Protein 48g
Vitamin A 47% Vitamin C 16%
Calcium 5% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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