- 8 oz penne quinoa pasta
- 3 large chicken breasts, diced (optional)
- 2 cups grape tomatoes
- 2 large red bell peppers
- 3 garlic cloves
- 2 small yellow onion or shallots
- 3 tbsp quinoa flour
- 4 tbsp coconut or almond milk
- Aztec sea salt and fresh cracked black pepper
- Preheat oven to 450 degrees F.
- Cut tomatoes into halves and dice red peppers.
- Place tomatoes and peppers on a baking pan lined with foil and place in the oven for 20 minutes. Set a side once finished.
- Boil pasta according to package, minus 2-3 minutes because they will continue to cook in frying pan.
- Meanwhile, in a large frying pan or wok, add a small amount of oil over medium heat.
- Dice garlic and onion. Add salt and pepper and fry until soften and translucent.
- Add 3 tbsp quinoa flour and toss.
- Add milk and whisk until mixed well.
- Cook for 5 more minutes.
- Remove from heat, add to a blender and pulse on high until mixture is creamy.
- In the frying pan or wok add diced chicken and cook until browned and white in the centre.
- Lower the temperature to low-medium.
- Add pasta, sauce, roasted tomatoes and bell peppers and fold together.
- Let simmer for up to 5 minutes before serving.
Thankfully I was able to add many new foods to my diet. I spent hours studying the best foods to eat, when to eat them, and what foods I should avoid. I am happy to cook pasta again for my Italian stallion of a husband, as well as our part-Italian daughter 😉
This dish is one of my favorites. The first time I made it for my husband he asked where I ordered it from. My Response…”Your wife’s kitchen. Have your heard of it? It’s the best place in town.” I think you will love this recipe too so give it a try and let me know below what you think.
I use a Vitamin for the sauce but any powered blender will do. I love that a good blender breaks up even the smallest seed or nut. If you like your sauce chunky, don’t blend it at all and it will still taste delicious.
Once I have mixed all the ingredient together in the pan, I like to let it sit for the flavours to come together before serving it. Placing a lid on it will prevent the heat from escaping. Once you plate it, top it with a few roasted peppers and some parsley.