There are some delicious pasta sauces on the market today BUT they typically come loaded with SALT and SUGAR! Here's a recipe that doesn't include sugar, but does have a pinch or so of salt to increase the depth of flavor...but I promise it's no where near the amount you get in a jar! I love using veggies as sauce. You can leave them chunky or puree them for a smooth consistency. BUT THE KEY TO THIS RECIPE IS TO ROAST THEM! The caramelization from the veggies own juices is absolutely delicious and covers pasta so beautifully!
Keep in mind that you do not have to follow this recipe to a "T" with the amounts or ingredients. I rarely put exactly how much to use unless I have tried the recipe multiple times and know it only comes out right doing it one way!
I chopped up a zucchini, some cauliflower, grape tomatoes, garlic and onion; drizzled with a bit of extra light olive oil and sprinkled with salt and pepper. Roasted at 425 degrees for 30 minutes (time depends on how many veggies you are cooking). Also, I flipped them half-way through cooking to get that delicious caramelized color and flavor all over.
While the veggies were roasting, I cooked a box of whole grain pasta to al dente. Drain the pasta BUT reserve a little bit of the cooking water. Once the veggies are done, toss them with the pasta. Add a bit more salt and pepper and the reserved cooking water (not too much...just a couple tbsp). I also like to finish mine off with some fresh chopped basil.
As for the chicken, I mixed homemade 1/2 c. whole grain bread-crumbs, 3 tbsp parmesan cheese, 1 tsp garlic powder, 1 tsp onion powder, salt, pepper and CHIA SEEDS in a bowl. In a separate bowl, lightly whisk ONE egg white with a splash of water. Take the thin-sliced chicken and pat dry. Dip in the egg whites, then into the bread-crumbs. Place on a cooling rack to let it sit while the oil is heating. Heat up about 2 tbsp extra light olive oil over med-high heat. Cook the chicken for about 3 minutes on each side so it lightly browns (I went overboard with the chicken I have pictured so it's dark...actually I was doing laundry and got caught up!) The chicken likely won't be cooked through so pop the chicken (keep it in the pan) in a 350 degree oven for about 6-8 minutes (depending on how much you are cooking and how thin it is).
Serve the Roasted Veggie Pasta with the Chicken Parmesan (NOTE: Sprinkle with a bit more cheese and/or olive oil to finish it off if you have more calories left in your daily reserve!!) OR TOP WITH A SPLASH OF HOT SAUCE! OMG, MAYBE IT'S BECAUSE I'M ADDICTED TO HOT SAUCE BUT DAMN THAT TASTED GOOD!!! :)
ENJOY!!!
BEST OF HEALTH,
Amanda
www.healthyathomept.com
www.facebook.com/healthyathomept
No comments:
Post a Comment