I love pasta. When I moved away to college, my mom joked that as long as I had a box of spaghetti, I would be fine & not starve. Over the years, that statement has become more truth than joke. I love pasta and consider it a pantry staple. There’s hardly a week that goes by when pasta is not on our menu. However, like many people, I understand that eating pasta daily (weekly) isn’t great for the waist-line, and while I’m not “gluten-free,” I have tried gluten free pastas. Truthfully, I’m not a fan.
However, gluten-free pasta made from quinoa has changed my mind. While typical gluten-free pastas have a grainy, slightly mushy texture, the Tresomega pasta texture reminded me of the al dente pasta that I’m accustomed to, and the end result was a pasta dish that even the kids loved!
3 boneless, skinless chicken breasts-cut into bite size pieces
2 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
2 tsp ground cumin
2 tsp sweet paprika
1/2 tsp ground cinnamon
2 TBSP Tresomega Coconut Oil
pinch of red pepper flakes
1 medium sweet onion-diced
1 medium green bell pepper-chunked
2 cloves garlic-crushed & minced
8 oz. can sweet pimento peppers or roasted red peppers-julienned
1 c. whole kernel corn
14.5 oz can whole tomatoes-crushed by hand
2 c. fresh kale-chopped
1 box Tresomega Quinoa Penne Pasta-cooked according to package directions & drained
1 c. shredded colby jack cheese
In a small bowl, combine salt, pepper, garlic powder, cumin, paprika, and cinnamon. Place diced chicken in a larger bowl and coat with spice blend.
Heat coconut oil in a large skillet over medium-high heat. Brown chicken in coconut oil until lightly brown and juices run clear. Remove chicken from skillet, leaving any remaining oil in the skillet. If needed, add an additional tablespoon of coconut oil and allow it to melt before adding veggies.
Add onion, bell pepper, garlic, and red pepper flakes. Saute over medium heat for 5 minutes or until slightly tender. Add pimentos, corn, and tomatoes. Stir to combine. Cover and allow to simmer over medium heat for 10 minutes, stirring occasionally. Add uncooked kale, stir to completely combine, and simmer for an additional 5 minutes for kale to cook. Stir in cooked pasta and top with shredded cheese. Turn off heat, cover, and allow cheese to melt before serving.
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