So I decided to try a pasta dish this weekend. I always buy gluten free pasta of some kind because both of our stomachs tolerate it much better! I also wanted to get in some carbs but make sure that they did not ruin my progress :) I went with this recipe because it is completely from scratch so you know exactly what is in your sauce and it involves a crockpot which saves me time!!
So here's the recipe!
Ingredients:3-4 lbs of boneless, skinless chicken breasts
5 medium tomatoes
3/4 cup chopped onion
3 Tbsp minced garlic
2 Tbsp tomato paste
2 Tbsp olive oil
1 Tbsp honey
Dry Ingredients/Spices:
1 Tbsp basil
1 Tbsp thyme
1 Tbsp red pepper flakes
1 Tbsp oregano
1 tsp rosemary
1 tsp parsley
1 tsp sea salt
1 tsp black pepper
1 tsp bay leaves
Directions:
1. Mix all ingredients (not including the chicken breasts) together in a blender/food processor (must hold at least 5 cups) and blend for about 30 seconds until ingredients are mixed well.
2. Place blended pasta sauce in sauce pan and simmer on low/medium heat for about 10-15 minutes until sauce takes on a thicker consistency and a dark shade of red.
3. Mix chicken breasts and pasta sauce in crock pot and cook on low heat for at least 7 hours.
4. After 7 hours, you will notice the sauce looks very runny, this is normal. Remove crock pot from heating base, shred chicken with a wooden spoon or spatula and as it cools, the shredded chicken will absorb the juices from the pasta sauce.
5. I just boiled up my pasta per the box directions (I used spirals) and mixed it together. I am experimenting with freezing it too!
You can't beat this yummy, healthy dish!
So here's the recipe!
Ingredients:3-4 lbs of boneless, skinless chicken breasts
5 medium tomatoes
3/4 cup chopped onion
3 Tbsp minced garlic
2 Tbsp tomato paste
2 Tbsp olive oil
1 Tbsp honey
Dry Ingredients/Spices:
1 Tbsp basil
1 Tbsp thyme
1 Tbsp red pepper flakes
1 Tbsp oregano
1 tsp rosemary
1 tsp parsley
1 tsp sea salt
1 tsp black pepper
1 tsp bay leaves
Directions:
1. Mix all ingredients (not including the chicken breasts) together in a blender/food processor (must hold at least 5 cups) and blend for about 30 seconds until ingredients are mixed well.
2. Place blended pasta sauce in sauce pan and simmer on low/medium heat for about 10-15 minutes until sauce takes on a thicker consistency and a dark shade of red.
3. Mix chicken breasts and pasta sauce in crock pot and cook on low heat for at least 7 hours.
4. After 7 hours, you will notice the sauce looks very runny, this is normal. Remove crock pot from heating base, shred chicken with a wooden spoon or spatula and as it cools, the shredded chicken will absorb the juices from the pasta sauce.
5. I just boiled up my pasta per the box directions (I used spirals) and mixed it together. I am experimenting with freezing it too!
You can't beat this yummy, healthy dish!
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