This pasta dish is packed full of nutrition and has been one of my family favorites! I now make it in a healthy version by using Spelt Pasta. (My favorite brand) Here is an amazing tidbit – A plate full of whole grain spelt pasta can provide as much as half of the USDA recommended guidelines for protein!! 2 oz contain 9 grams of protein!
I use white spelt pasta over the whole grain variety – it’s a great way to fool the family! The white spelt is lighter in color and texture because it is milled more finely. Spelt features a host of different nutrients. It is an excellent source of protein, copper, and zinc. Spelt does not seem to cause sensitivities in many people who are intolerant of wheat. This recipe is packed with nutrition – even the heavy cream is good for us as it’s a healthy fat, which we should have with every meal!
8 oz. Spelt angel hair pasta
2 Tbsp. MCT oil
2-4 chicken breasts, boneless and skinless
1/2 cup sun-dried tomatoes
2 tbsp. garlic, minced
1/4 cup fresh basil leaves, slightly chopped
1 red pepper, chopped
1/2 zucchini, quartered
1 c. shredded white cheese (I used Fontina or Havarti)
2 tsp. sea salt
1/4 tsp. black pepper
1 c. heavy cream
Heat MCT oil in a large skillet over medium heat. Cut chicken breasts into bite sized pieces and add to skillet and cook until chicken is no longer pink. While chicken is cooking, boil water for pasta in a large pot and add the pasta with a little oil to prevent sticking. Cook until al dente, about three minutes. Cut the sun-dried tomatoes into small pieces (if desired) then add to skillet along with the garlic. Saute for two minutes. Add the basil, red peppers, zucchini, cheese, and seasonings. Cook for a few minutes then stir in heavy cream. Heat until bubbling throughout, stirring frequently. Drain the pasta and transfer to a large platter. Add the chicken mixture to the top of the pasta and serve. Optional: Mix pasta with the chicken mixture and serve.