Pasta is one of those foods that 99% of the population enjoys eating. This recipe is all about pasta, but the good kind, the gluten-free kind (wink.wink). I decided to go gluten-free many years ago, not necessarily because I suffer from Celiac disease or because I want to sound trendy. Not at all.
I am not against wheat that has been properly grown and sprouted. When organic, non-GMO wheat is sprouted, it is much easier for the body to digest without causing gas, bloating or any other digestive discomfort. The process of sprouting changes the composition of grains, legume and seeds in many positive ways:
- Neutralizes Phytic acid, which is an organic substances that’s found in all grains, but when left untreated it inhibits the absorption of calcium, magnesium, iron, copper and zinc.
- Breaks down complex sugars that are responsible for intestinal gas.
- Increases the amounts of vitamin C
- Increases enzymatic component, which assist in proper digestion and assimilation
- Increases vitamin B
- Inactivates aflatoxins, potent carcinogens found in grains.
So, it is not that certain naturally grown foods are bad, it is simply that the preparation process is inappropriate. But as I always say: we are all uniquely made. So always make sure to listen to your body and follow that gut feeling…literally 😉
I hope you enjoy (I know you will) this recipe, it is not only delicious but it is also loaded with healthy fats AND! it gets done in 10 minutes tops!
Chicken Alfredo Fettuccini
- 1 chicken breast
- 1/2 cup water or chicken bone stock
- 1 tbsp grass-fed butter
- 3/4 cup cream (preferably raw cream, Organic Pastures’ is orgasmic!)
- 1/2 cup parmesan cheese, grated
- 1/4 tsp garlic powder
- Sea salt and black pepper, to taste
- 1/4 tsp dried oregano
- 1 box of Cappello’s fettuccini (I buy it at Sprouts or Whole Foods. It has Zero gluten!)
- Preheat oven to 350 F.
- Season chicken breast with sea salt and pepper. We are keeping it super simple because the flavor will be concentrated in the sauce. 😉 Transfer to a baking dish and pour in water or chicken bone stock. Cover with aluminum foil and bake for 45 minutes or until chicken is fully cooked.
- Once chicken is done cut into small cubes and set aside.
- Fill a small pot with water and bring to boil for 8 minutes. Add Cappello’s fettuccini and cook 2 minutes. Using a strainer, carefully discard the water. Return fettuccini to pot and set aside.
- In a small saucepan over medium heat, melt butter and pour in cream. Mix in parmesan cheese, season with garlic, sea salt and pepper. Cook for 2 minutes and stir constantly.
- Mix chicken, sauce and fettuccini. Sprinkle some dried oregano and serve.