Fettuccine schmettuccine. Who needs pasta? Not me!
Even before I “found Primal” over 3 years ago, when I was a HARDCORE PASTA LOVER, something funny happened. I’d make a “pasta thing” which would have noodles of some sort, sauce, veggies, and sometimes a meat. Then I’d try to get more of the “good stuff” (i.e., not noodles) in my bowl when I’d go to eat some. By the end of the pot of the “pasta thing,” it was mostly just pasta. Because the good stuff had been stripped out.
So add more good stuff. And eliminate the pasta. Duh.
This is one of my favorite non-pasta pasta things. Veggies, chicken, and a cheesy creamy sauce. I make it differently every time, but here’s the basic gist of it:
Step 1) Wash and cut some veggies. Whatever kinds you’re in the mood for, or whatever is in your fridge. Cook them also. (For this one, I blanched and drained spinach’; sautÃ©ed onions, mushrooms, artichoke hearts, and bell peppers; and steamed carrots and broccoli.)
Step 2) Make some sauce. I do it a bit differently every time. This time, I melted a block of cream cheese into some really excellent gelatin-y chicken stock. Other times, I’ll add a splash of white wine and/or cream. It’s really hard to mess up, if you include some cream cheese.
Step 3) Rip up some chicken (or whatever — seafood would be really good, like shrimp/scallops/crab) and add it.
You might find yourself wondering why you bothered with pasta before.
(Leftovers reheat really well, so this is a good one to make to have for lunch for the next several days.)