Saturday, April 21, 2012

gluten-free pasta

        Lemon Chicken Pasta with Zucchini & "Mozzarella"

       I never thought much about pasta, until I knew I couldn't have it. I was very relieved to know that there are alternatives for people who must live gluten-free. Obviously eating a lot of pasta, even if it is gluten-free, will not help you lose weight..if you're trying out gluten-free living as an actual diet.
        So far, I've tried brown rice pasta, corn pasta, and quinoa pasta. Brown rice cooks the fastest, but the corn pasta is more accessible to me, and is available in more variations at my grocery store.

        Last night I browned some boneless skinless chicken breasts, cut into bite sized pieces. Seasoned with garlic powder, salt, pepper, Italian seasoning, and red pepper flakes. Once the chicken is no longer pink, (I prefer it lightly browned), I add chicken stock and two large zucchini cut into crescent shapes. I usually season again with more garlic powder and Italian seasoning. Let the stock reduce down then add the cooked pasta once zucchini is tender. Squeeze the juice of one lemon and top with shredded "mozzarella".

boneless skinless chicken breast
garlic powder
Italian seasoning
red pepper flakes
rigatoni corn pasta
juice of one lemon
almond cheese alternative mozzarella style

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