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,...