Its all about the Pasta, baby!
We’re a pasta eating family. It’s not uncommon for us to eat some form of pasta multiple nights a week. We eat pasta as the main course such as spaghetti or as a side such as a pre-packaged pasta side. Well, that was before food allergies. Since then we’ve had to adapt our pasta eating ways.
We’ve tried a couple different types of allergy-free pasta. The first one was a rice pasta. Unfortunately I found cooking difficult as it was a fine line between done and overdone and I wasn’t found of flavor. We then tried a corn pasta. I preferred the taste and my kids seemed to eat it OK. But it was still very easy to over cook.
We used the corn based pasta several months before finding a quinoa pasta. The kids eat this pasta really well. It’s not as good as regular pasta but its good. There’s more of a grace period before over cooking it. The downfall is it doesn’t reheat well. None the less, we settled into Ancient Harvest pasta.
We do a lot with this pasta. I do like this easy and quick chicken pasta:
1 box allergy-free pasta
1 can chicken, drained could substitute with chicken breast
1 cup carrots, chopped
1 package grapes or cherry tomatoes
1/2 a large onion, chopped
Sweet Vidalia Onion dressing
Cook pasta according to box directions. Chop up veggies. When pasta is done, run under cold water until cool. Mix chicken, carrots, tomatoes, onion with dressing. Chill in fridge for 20-30 minutes.
I’ve not exchanged the chicken for any other meat, but I could see this recipe going well with tuna.
- Posted in: Recipes