I must admit, when I first looked over my list of ingredients to avoid, my first thought was: how will I ever eat Italian food again? I should add that I love me a good pasta dish. Anywho, I made it my mission to make a red sauce-based pasta dish and was able to come up with a delicious meal.
Rice Pasta with Chicken and Asparagus in a Tomato Sauce
Tomato Sauce (I made quite a bit so I can freeze leftovers, about 4 cups worth)
28oz can whole tomatoes in juice, including juice (Whole foods brand)
1.5 C Organic chicken broth
6 tbsp yellow onion, chopped
1/4 of a red bell pepper, chopped
1.5 tsp sugar
2 tsp salt (or to taste)
Blend all ingredients in a food processor until smooth. Pour into large saucepan and gently simmer uncovered, stirring occasionally and skimming froth until sauce is slightly thickened and reduced to about 4 cups, about 15 minutes.
Rice pasta
Cook according to directions on package.
Chicken and Asparagus (serves 3, or makes leftovers)
3 boneless chicken breasts
1 bunch fresh asparagus, chopped
Salt/Grains of Paradise* to taste
Grapeseed oil
Heat oil in large pan over medium-high heat (enough to cover the bottom of the pan). Season chicken with salt and grains of paradise. Add chicken and asparagus to pan and cover. Steam for about 5 minutes and flip chicken over. Continue cooking until chicken is no longer pink in the center and asparagus are cooked through, about 5 more minutes.
Serve pasta, chicken and asparagus covered with tomato sauce. Bon appetite!
*As you might recall, I cannot have black pepper and have substituted it for Grains of Paradise (Whole Foods carries it), which I read about when searching for a pepper substitute
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