Sunday, May 20, 2012

The Best Things in Life Are Pasta

This is not the first time I have mentioned my (former) deep and abiding love of pasta on this blog. In fact, I am 90% sure that a majority of my newlywed weight gain a few years ago stemmed from the deep bond that God created between my new pasta pot and I.

Obviously, gluten-free pasta was among the first things I found when going g-free, and it quickly became apparent that I had a favorite brand (Ancient Harvest Quinoa Pasta), and when I discovered my possibly new favorite restaurant used Ancient Harvest in all their GF meals, I knew I had to experiment with more than just the regular ol' Classico jarred sauce.

So Friday night we got creative. And it was freakin' fantastic.

Here's the recipe - sort of.

For the pasta:
1 package of Ancient Harvest pasta, prepped according to instructions (I leave mine a tiny bit al dente) (I also douse the water with salt to add some flavor)
1 roma tomato, diced
1/4 c of baby spinach leaves
1 T of minced garlic (or more, your choice)
Splash of olive oil
Parmesan for topping

After you cook and drain the pasta, saute it up in a small pan with the garlic, tomatoes, spinach and olive oil, and toss it to coat. Plate it up and add the fresh grated parm as needed (and you might need a lot. I need a lot:)).

For the chicken:
2 large chicken breasts (the ones we had must have come from the Pamela Andersons of chickens)
2 roma tomatoes, diced
1 T minced garlic
A few leaves of fresh basil, chopped
2 T of balsamic vinaigrette
Splash of olive oil
Salt and pepper
1 c mozzerella

Make a handy dandy foil pouch for the chicken. You can do 'em separate or together. We did ours together. Season the chicken with salt and pepper and throw it in the pouch. In a separate bowl, mix the tomatoes, basil, garlic, vinaigrette and a tiny bit of olive oil. Throw this on top of the chicken breasts, then add as much mozz as your little heart desires. Close up the foil and toss it on the grill for 20 minutes or so (depends on the size of the chicken breasts).

Voila. Yummy Italian-ish meal. Totally gluten free. And, bonus points, using some of the basil from my back yard mini herb garden. #winning.

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