Pasta often gets the blame for expanding waistline, but context is key when it comes to carbs. Whole grain pasta is a better option as it retains more fiber, B vitamins, and essential minerals, which are important for things like healthy skin. When paired with adequate protein and vegetables, pasta can be part of a balanced, low-GI, and healthy meal. Additionally, there are excellent high-fiber and gluten-free pasta options available.
Ingredients:
Wholegrain or gluten-free penne pasta, uncooked 55 g
Jar roasted red pepper, 1 big
Garlic cloves, crushed, 1-2
Red wine vinegar, 1 tbsp.
Ghee butter or coconut oil, 1 tbsp.
Chicken breast, cut into strips, 150 g
Baby spinach, 1 large handful
Goat’s cheese or fete cheese, 2 tbsp.
(Water from the jar roasted peppers, 1-2 tbsp.)
(Basil leaves, 1 handful, chopped)
Instructions:
Cook the pasta according to the package instructions.
Put the roasted pepper, garlic, vinegar, half basil and water from the jar in a blender and blend until smooth.
Heat the oil in a pan and sauté the chicken strips. You may season them with salt, black pepper or smoked paprika. Remove the chicken from the pan and set aside.
Pour the capsicum sauce into the same pan, add the pasta and baby spinach. Warm through a few minutes, then stir in the chicken, remaining basil and the cheese.
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