One thing I've missed, over the last 20 months, on the "Wheat Belly" program is PASTA! One dish in particular keeps coming to mind, and that was a "Blackened Chicken Pasta" I used to order at a restaurant that is no longer open in my area. It was so tasty and spicy! I missed that taste, that spice, that texture, while eating healthy on the "Wheat Belly" diet.
So, I've been on a search for a pasta substitute, and I've found a couple, and one still eludes me; a garbanzo flour pasta. I don't know if it's in a package, or if you have to actually make it. But I'm looking! (UPDATE: I may order this one!)
The one I tried tonight was made by Tolerant, and it was good, very good in fact! I just happened upon it at local "earth store". Tolerant makes their flours from legumes, which is "kosher" too.
I found a fettucine alfredo in Dr. Davis' book, so I basically followed that recipe for the sauce, but embellished on the cheeses and spices; adding chicken (blackened, of course). It turned out beautifully. My wife, who doesn't follow "Wheat Belly" as closely as I, raved about it and wants more!
The recipe can be found HERE. Follow that recipe, except substitute whatever "safe" pasta you have or can find. I used the following cheeses, making the alfredo, as directed, but I added a 1/4 cup of mozzarella, 1/4 cup of diced sundried tomatoes.
- 4 tablespoons butter
- 1 clove garlic, minced
- 3/4 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/4 cup grated Pecorino Romano cheese
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
We decided on peas as the side dish, but a salad, or asparagus would work well.
Here are the photos from tonight's cook:
