Tag Archive | pasta

Chicken Breast with Tomatoes and Capers over Pasta

This is a great pasta dish. Easy to make and it smells wonderful!

 

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Ingredients

4 boneless, skinless chicken breasts (about 1 1/4 pounds) cut in cubes
salt and freshly ground white pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon finely chopped garlic
2 teaspoons finely chopped fresh tarragon or 1 teaspoon dried
1/2lb of Cherry Tomatoes each cut in half
2 tablespoons red wine vinegar
4 tablespoons drained capers
1 cup dry white wine
2 tablespoons tomato paste
Fresh basil leaves

 

Instructions

Sprinkle the chicken well with salt and pepper.
Heat the oil and butter in a heavy-bottomed skillet. Add the chicken breasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.

Scatter the garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.

Blend well. Bring to a boil, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.
Sprinkle with fresh basil leaves, mix with bow-tie pasta.

Spinach Lasagna Rolls

Lasagna is a classic Italian recipe, delicious but very time-consuming. This is a dish that I can cook even during the week because it’s so quick. You get that great lasagna taste without all the fuss!

lasagna

10 uncooked lasagna noodle
1 (24-oz.) jar Prego tomato sauce
1/2 teaspoons sugar
1 cup low-fat ricotta cheese
1 large egg white, lightly beaten
1/4 cup torn fresh spinach
1/4 tsp. Parsley
1/2 tsp. Garlic salt
1/4 cup (1 oz.) freshly shredded Parmesan cheese
1 cup Mozzarella Cheese
Toppings: fresh basil, Parmesan cheese

Preheat oven to 350°.
Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.

Stir tomato sauce and sugar in a sauce pan. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.

Stir together ricotta, egg, parley, Garlic salt and cheeses until smooth.

Spread 1/4 cup cheese mixture on 1 noodle. Add a few spinach leaves, Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.

Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.

Wheat-free vs. Gluten-free

Giving up wheat was a pretty drastic decision on my part, but being free of digestive pain for the past 3 weeks has been wonderful. I have found a few alternatives to some products that taste good, and I was able to add back into my diet. One of them is pasta. I haven’t been able to find pasta without “wheat” only, but I found pasta that is wheat free, gluten-free, and dairy free. It’s made of corn and rice. It was actually very good. It’s not as grainy and floury tasting as regular pasta. Normally pasta leaves me feeling full, but this pasta is very light. The rest of my family agreed that they couldn’t tell the difference, and my son is the pickiest food critic I know.

I found Heartland pasta at Wal-Mart! Surprisingly Wal-Mart has quite a few wheat free and gluten-free products on the shelf. In fact, Wal-Mart Neighborhood Market has a whole Gluten Free section.

I also added Pumpernickel Bread to my diet. It must be made with 100% rye (not enriched flour). I’ve always loved Pumpernickel bread, so I was pleasantly surprised when I discovered that I could enjoy it again. Whole Foods Market carries Mestemacher brand, both Pumpernickel and Rye bread made with 100% Rye.

All of this “free” ingredient stuff can get pretty complicated, so here are some simple explanations regarding wheat and gluten that might help.

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