I decided to go back to some old, favorite recipes to spice up the menu at home. I came across an oldie but a goodie is given to me by a friend who also likes to cook. I used to only make this on occasion because it was "fattening" and it induced major feelings of guilt whenever I succumbed to the temptation of this rich and creamy dish.
After a drastic change in my thoughts against fattening foods and a "conscious uncoupling" from fat-free food products, I have learned to embrace the so-called fattening foods. In addition, as I have to eat a gluten-free diet, I have found ways to make these pre-gluten-free recipes OK for me to enjoy.
The protein from the chicken and fat from the cream will help balance out that blood sugar so doesn't undo that with a heaping mound of pasta, even if it is whole grain. Keep the pasta serving to a 1/2 cup.
Here is a variation of the recipe given to me by Patti. I hope you enjoy it!
4 boneless chicken breasts, cut into strips
1 bunch green onions, sliced
1 green pepper, diced
1 red pepper, cut into strips
2 T cajun seasoning (less or more depending on how hot you like your food)
1 t garlic powder
1-2 C heavy cream (depending on how much sauce you want)
1/2 - 1 c Parmesan cheese (splurge on the real stuff - not the stuff in the shaker canister), this is for thickening the sauce
2 T. Coconut Oil
Salt & Pepper to taste.
Optional: Add mushrooms (add-in with green onions), broccoli (with peppers), or any other veggie you like.
Directions: Slice chicken into strips and season with Cajun spices and set aside to cut up the other veggies. Heat pan to medium-high and add 2 T coconut oil. Cook chicken until tender. Drain extra liquid. Add peppers and other seasonings to the pan and cook until crisp-tender. Once veggies are done, lower heat and add heavy cream, green onion, and Parmesan cheese.
Serve over 1/2 C linguini or if grain-free/gluten-free serve over spaghetti squash, or eat it plain as I do. So good and easy!!