This blend is one of our sensitivity blends. It is free of Nightshades, Cinnamon and Alliums. The recipe to follow does have leeks which can be eliminated if you are unable to have onions or garlic.
Lemon Herb Chicken Pasta with Bicolor beans and carrots
Lemon Herb Chicken Pasta and Bi-Color Beans and Carrots
I box (8.8 oz) Chickpea Penne Pasta
4 Boneless Skinless Chicken Breasts
5 TBL Olive Oil
1 ½ TBL “Twisted Chicken” Seasoning Blend (salt Free)
1 small leek (finely sliced)
½ Cup lemon juice (freshly squeezed)
10 -15 ounces of frozen vegetables
1 Bring large pot of water to a boil add salt (if not salt restricted)
2 Add pasta and cook until al dente. (8-10 minutes)
3 Reserve ¼ Cup of cooking liquid and drain the rest of the liquid from the pasta and set aside. A suggestion is to lightly toss 1 tbl of olive oil in pasta to prevent sticking after it is drained.
4 Season chicken breast with seasoning (we like to add olive oil and seasoning to a plastic bag and toss the chicken in the seasoning blend)
5 Cook the chicken in a large pan preheated pan over medium heat. until internal temperature reaches 160 degrees.
6 Remove chicken from pan and slice it into strips.
7 Add 1 tbl of olive oil to the pan. Add shallot/onion. Cook until fragrant. Add lemon juice and vegetables and cook 2 minutes. Add reserved pasta water and frozen vegetables and cook until cooked through.
8 Add cooked pasta and chicken to the vegetables. Adjust seasoning salt and pepper to taste.
We serve ours garnished with fresh chocolate mint and a bit of parmesan cheese. You can use parsley or basil. Your choice. We do not add extra salt but if desired, salt and pepper to taste.
This blend is one of our sensitivity blends. It is free of Nightshades, Cinnamon and Alliums. The recipe to follow does have leeks which can be eliminated if you are unable to have onions or garlic.
Lemon Herb Chicken Pasta with Bicolor beans and carrots
Lemon Herb Chicken Pasta and Bi-Color Beans and Carrots
I box (8.8 oz) Chickpea Penne Pasta
4 Boneless Skinless Chicken Breasts
5 TBL Olive Oil
1 ½ TBL “Twisted Chicken” Seasoning Blend (salt Free)
1 small leek (finely sliced)
½ Cup lemon juice (freshly squeezed)
10 -15 ounces of frozen vegetables
1 Bring large pot of water to a boil add salt (if not salt restricted)
2 Add pasta and cook until al dente. (8-10 minutes)
3 Reserve ¼ Cup of cooking liquid and drain the rest of the liquid from the pasta and set aside. A suggestion is to lightly toss 1 tbl of olive oil in pasta to prevent sticking after it is drained.
4 Season chicken breast with seasoning (we like to add olive oil and seasoning to a plastic bag and toss the chicken in the seasoning blend)
5 Cook the chicken in a large pan preheated pan over medium heat. until internal temperature reaches 160 degrees.
6 Remove chicken from pan and slice it into strips.
7 Add 1 tbl of olive oil to the pan. Add shallot/onion. Cook until fragrant. Add lemon juice and vegetables and cook 2 minutes. Add reserved pasta water and frozen vegetables and cook until cooked through.
8 Add cooked pasta and chicken to the vegetables. Adjust seasoning salt and pepper to taste.
We serve ours garnished with fresh chocolate mint and a bit of parmesan cheese. You can use parsley or basil. Your choice. We do not add extra salt but if desired, salt and pepper to taste.
8 Tablespoon big pack.
