21w1d- Eating when you’re pregnant feels more like a part-time job. I’ve always been a conscientious eater, but now that I’m pregnant, I’m obscenely concerned about making sure I get all the necessary nutrients. And now that I have some of my energy back, I’m trying to get back in the kitchen cooking.
I came across a few recipes that are good for pregnant women. They were decent but didn’t really do it for me. So here’s my modified version of an alfredo chicken pasta recipe that is extremely healthful and delicious (read: no heavy whipping cream). Hope you like it as much as my husband and I do!
- spinach fettuccine
- 2 boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- ½ cup fat-free milk
- a handful of cherry tomatoes
- a few handfuls of fresh spinach
- ½ cup of your favorite mushrooms
- 2 tbs. chopped red onion
- 5 or so leaves fresh basil
- at least a ½ cup of parmesan cheese (depending on your taste)
Grill chicken with just salt, pepper and basil. Let rest under foil for at least 5 minutes and then cut into strips. Set aside.
Heat sauté pan with olive oil. Once hot, cook cherry tomatoes until they burst. (Cooked this way, the tomatoes have an extremely buttery taste.) Add red onion and sauté until golden in color. Add the mushrooms and sauté for about 3-5 minutes. Add fresh basil, salt and pepper, chicken broth and milk. Bring to a low boil then immediately dial back to a simmer. Let the flavors develop and the sauce reduce to about half, approximately 10-15 minutes.
In the meantime, boil water and cook spinach fettuccine. When pasta is about half done, add the spinach, chicken and parmesan cheese to the sauce. Let the spinach cook and the chicken soak up the flavors for a few minutes until the pasta is cooked. When cooked, add pasta to sauce and let sit for about 5 minutes.
Cook and enjoy! You have a creamy, delicious pasta packed with calcium, antioxidants, vitamins, protein, iron and everything you and your baby need!