Magnolia Low Fat Chickendog Chicken Carbonara with Spinach and Basil
250 grams linguine noodles
1 tbsp. Magnolia Gold Lite
4-5 cloves garlic, minced
1 pc. medium-sized onion, minced
6 pcs. Magnolia Low Fat Chickendog,
sliced into ½” in length
1 small can button mushrooms, sliced
2 cups Magnolia Low Fat Milk
1 pc. hotdog bun, cut into cubes
20 pcs. spinach leaves, cut into strips (chiffonade)
8 pcs. basil leaves, cut into strips (chiffonade)
parmesan cheese , shaved
Prepare pasta according to package directions. Melt Magnolia Gold Lite in a pan. Sauté garlic and onion. Add Magnolia Low Fat Chickendog and mushrooms over medium heat until tender. Add the hotdog bun until golden brown. Stir in milk and let it simmer for 2-3 minutes. Add the spinach and basil leaves for 1-2 minutes until leaves begin to wilt. Sprinkle Italian seasoning and add salt and pepper to taste. Pour the mixture on the cooked pasta and add parmesan. Serve hot. Makes 5 servings.
* Calorie per serving: 230 cal.
*Serving size: about 1/2 cup