Yesterday morning when I left for the chiropractor, it was barely sprinkling and yet the forecast called for ice and anywhere from 3-10 inches of snow. Yeah right. The wind was warm and nonthreatening. I dressed Liam for school, got his bag packed and then set about my chores. I was in the basement when I sounded like someone was trying to break into the window. But it was just ice.
That nonthreatening wind? It brought ice. And almost no snow. I was incredibly disappointed… I like it when winter gives us one last hurrah of blizzardy weather, just one final blast before I break out the flip flops. I did not get my epic blast of snow, but man alive, the ice was scary! PreK was cancelled and we got to stay home.
Because of the whole avoid-gluten-like-the-plague thing, I started buying gluten free pasta, which is fine, but I also realized that we were way too dependent of pasta as our starch. And although I am finding great substitutes I still like my pastas… So once a week I’m scheduling it into our menu because there’s no sense in deprivation, right?
Anyway, last night was the perfect opportunity for comforting pasta. I’m learning to like Alfredo sauce, especially when it’s loaded with veggies. I used what was in my fridge to make the dish colorful, so don’t be shy changing up what you add to it… The best part about making your own food is that you can truly make it your own, so don’t be shy!!
Confetti Chicken Pasta
– 1 1/2 pounds cooked chicken, cut up into small pieces (I used leftover roast chicken)
– 1 cup Greek yogurt
– 3 cups chopped veggies (my choices? Peppers, onions, peas and carrots)
– Alfredo sauce (one full recipe or one jar of store bought)
– 3 cloves garlic, minced
– olive oil to sauté
– 1 lb pasta
In a large sauté pan, heat the olive oil and add your veggies. Sauté until they are tender and then add in the garlic. At this point, turn your heat down to a simmer and add in the Greek yogurt and chicken. Heat through while you make your Alfredo sauce. When the Alfredo sauce is done, pour it into the chicken and veggie mixture and start cooking your pasta. Drain the pasta and serve hot with the sauce mixture.
In the last few weeks, I’ve noticed changes in my body’s response to food as I eliminated my usual flours and pastas. Instead of being hungry every hour or so, I am finding that I’m only hungry while I am preparing our meals… It’s as though my stomach is actually satisfied… Huh. My mother would be so proud.