Wednesday, March 9, 2011

Chicken Spaghetti

MSCD 3, 6 or 12-month recipe (see note below)

3 boneless, skinless chicken breasts
sea salt
garlic powder
extra virgin olive oil

Drizzle chicken with olive oil and season to taste with salt, pepper, garlic and paprika. Bake, grill or pan fry until center of chicken is white and its juices run clear. Dice chicken into dime-sized pieces.

1 (16 oz) package Tinkyada brown rice spaghetti OR brown rice spinach spaghetti

Cook in a large stock pot according to package instructions. I always use the “Easy and Energy-Saving” cooking method printed on the front of the package.

½ cup extra virgin olive oil OR 1 stick of butter
2 Tbs. minced garlic
3 Tbs. oat flour
3 Tbs. brown rice flour
2 cups chicken broth, room temperature
2 cups milk, room temperature (plain brown rice “milk” drink, organic cow milk, or goat’s milk)
½ cup cheddar cheese, shredded
½ cup Monterey jack cheese, shredded
½ cup Parmesan cheese, grated
1 (7 oz.) can green chiles, drained
sea salt

Garnish (optional)
diced tomatoes
sliced scallions

Coat large skillet with the olive oil or butter. Heat oil over medium heat or melt butter. Add garlic. Slowly sprinkle in brown rice and oat flour, whisking continually until flours are lightly browned. Slowly add broth and milk of your choice, whisking continually to prevent lumps. (Having them at room temperature also helps prevent lumps.) Once flours and liquids are completely incorporated, begin adding the 3 cheeses a little at a time, stirring between each addition to make sure your sauce is nice and creamy. Season with salt and pepper to taste. Stir in green chiles and diced chicken.

When the sauce is fully heated, stir pasta with the sauce and serve as is or garnish with diced tomatoes and scallions.

Choose the ingredients for this recipe according to where you are on the diet:
·         brown rice and goat milk OK at 3 months
·         cow milk OK at 12 months 
·         oat flour OK at 6 months
·         If you want to try this recipe at 3 months, eliminate the oat flour from the sauce and just double the brown rice flour.

by Laura Schroeder

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