Tuesday, 11 February 2014

Creamy Tagliatelle with Chicken & Veggies
 This creamy pasta dish is a 
One Pot Meal
It's so full of fresh colours and
packed with lean protein
Can you count how many veggies are in this dish?
Did you know Pistachios are a good source of 
protein and minerals?
How can a creamy dish be low in calories?
Well this uses unsweetened almond or coconut milk!
It's so light you won't feel guilty having seconds.
The chicken is thinly sliced making this dish economical and cooks before the pasta is ready.
No word of a lie!
Make sure you have everything in place because it's that fast!
you'll need:
This dish is very versatile, add any veggies you have on hand
 Creamy Tagliatelle with Chicken & Veggies
 
Dried egg pasta. Easy to find in your local grocery store
2 tbsp EVOO
2 skinless, boneless chicken breast, sliced 1/4" slices, against the grain
1/2 cup finely chopped kale or spinach
1 bunch asparagus, snapped into 3" pieces, no woody ends
1 cup  button & oyster mushrooms ( or any type)
1  bell pepper, seeded, sliced ( I used red & yellow)
6 pieces frozen Artichokes(opt.)
1 cup parsley, chopped including stems
4-5 basil leaves, chopped or torn
1/2 tsp. thyme
2 small onions, sliced
salt & pepper to taste
1 birds eye pepper, chopped ( or to taste) or 2 GG Mini Chili peppers
Sauce:
2 tbsp flour
2 cup So Delicious unsweetened almond milk, original
9oz. dried,  egg Tagliatelle
4 tbsp salted, roasted, shelled chopped Pistachio nuts

Place a large pot filled 3/4 full of salted water onto a burner and turn on high.
Begin to prepare vegetables as above.

In a large preheated skillet sauté the chicken searing and browning on high heat.

Make a hot spot by pushing the meat over and add the vegetables sauté using a large spoon or tongs.
Add seasonings, 3/4 of the herbs and toss to cook.

Add the pasta to the boiling water. Stir to separate, when the water comes back up to a boil, turn the heat down to #7 or #8 so the pasta water doesn't spill over. Using tongs stir, tossing gently every minute. Until cooked to al dente. If it is fresh dried egg pasta it will take 5 min.

Add flour to the chicken mixture and stir to coat and cook for a few seconds.
Pour in the milk and stir to reduce and thicken.  Lower the heat to a  simmer but, do not boil.
This will only take 1-2 min. Remove from heat.
Drain the pasta. Keep 1/4cup of the pasta water and dump the skillet mixture into the pasta pot.
Toss to coat with the pasta. 

~Add extra parsley/basil and top with pistachios on each individual serving dish~
Serves: 4-6


 

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