Molto Gustoso Pasta
gluten free, dairy free, cane sugar free, wheat free, egg free, soy free
This very tasty pasta dish is the perfect throw together meal when you're not quite sure what to cook but you want to impress and enjoy great Mediterranean flavours with plenty of fresh and cooked vegetables. Vegetarian? Add some pine nuts or pepitas and leave out the meat.
Buon appetito.
Serves: 4 Prep Time: 25 minutes
Ingredients
2 cloves of garlic
2 roma tomatoes
350g kalamata olives - pitted and chopped
50g of salad greens
150g of artichoke hearts
3 rashers of lean bacon
1 chicken breast frozen
pinch of Celtic salt
2 tblspns olive oil
10 fresh basil leaves
1 packet of San Remo Gluten Free Spaghetti
1 small zucchini finely diced
good squeeze of lemon juice
Method
Cook pasta and set aside.
Finely slice chicken breast while frozen and allow to thaw.
Heat olive oil in a large fry pan and add minced garlic cloves and bacon stir until brown.
Add sliced chicken breast and allow to brown.
Add kalamata olives and zucchini.
Add chopped artichoke hearts and mix through.
Remove pan from heat and add tomatoes, fresh basil and chopped salad greens.
Toss spaghetti through the mix and serve.
When pasta is plated up squeeze lemon juice over the top and sprinkle with a pinch of Celtic salt.
Enjoy!
gluten free, dairy free, cane sugar free, wheat free, egg free, soy free
This very tasty pasta dish is the perfect throw together meal when you're not quite sure what to cook but you want to impress and enjoy great Mediterranean flavours with plenty of fresh and cooked vegetables. Vegetarian? Add some pine nuts or pepitas and leave out the meat.
Buon appetito.
Serves: 4 Prep Time: 25 minutes
Ingredients
2 cloves of garlic
2 roma tomatoes
350g kalamata olives - pitted and chopped
50g of salad greens
150g of artichoke hearts
3 rashers of lean bacon
1 chicken breast frozen
pinch of Celtic salt
2 tblspns olive oil
10 fresh basil leaves
1 packet of San Remo Gluten Free Spaghetti
1 small zucchini finely diced
good squeeze of lemon juice
Method
Cook pasta and set aside.
Finely slice chicken breast while frozen and allow to thaw.
Heat olive oil in a large fry pan and add minced garlic cloves and bacon stir until brown.
Add sliced chicken breast and allow to brown.
Add kalamata olives and zucchini.
Add chopped artichoke hearts and mix through.
Remove pan from heat and add tomatoes, fresh basil and chopped salad greens.
Toss spaghetti through the mix and serve.
When pasta is plated up squeeze lemon juice over the top and sprinkle with a pinch of Celtic salt.
Enjoy!