Tuesday, November 21, 2017

Chicken with Gluten Free Pasta and Frisée

I was sent complimentary products from Tresomega Nutrition to use for their “Organics for Life” Blogger Recipe Challenge for the purpose of creating a recipe. All thoughts and opinions are my own.


A few months ago I signed up for Tresomega’s very first annual blogger recipe challenge, you can read about the contest here. The contest was available to the first 50 bloggers that signed up. There are 3 parts to the contest; entrées , appetizers, and baking. You can chose to compete for all 3 categories or just one or two, your choice. For this recipe I used Tresomega’s Gluten Free Quinoa Fusilli Pasta which is wheat and corn free and the Tresomega Organic Virgin Coconut Oil. I’m submitting this recipe for the entrée category of the contest.


Tresomega quinoa pasta is made with a unique blend of organic royal Bolivian quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich in vitamins and minerals, and organic white rice.


Shredded chicken, apples, celery and frisée lettuce make this a winning combo. For those of you that are not familiar with frisée, it is a variation of endive that has curly leaves and a slightly bitter taste. In this recipe the sweetness of the apple played wonderfully with the frisée and the apple and celery brought on the crunch. Versatile, quick and easy, perfect for those fast paced week nights. Thanksgiving turkey can be easily subbed for the chicken. Heats up beautifully the next day.

To find out more info and purchase Tresomega Nutrition products, visit their website or visit them on social media:

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You can also purchase their products at: Sams.com, Amazon.com and Walmart.com”

#TookTheChallenge #Tresomega #OrganicsForLife

#glutenfree #HealthyFood

Yield: 4 yo 6

Chicken with Gluten Free Pasta and Frisée

ingredients:


  • ½ pound fusilli
  • 2 tablespoons Tresomega Organic Virgin Coconut Oil, divided
  • 2 cloves garlic, minced
  • 2 stalks celery, sliced about 1/4 inch thick
  • 3 scallions, sliced thin
  • 1 lemon, juiced
  • 1 to 2 cups of chicken broth
  • 2 cups shredded chicken breast (I used a rotisserie)
  • 1 small crisp apple, (I used a Pink Lady)
  • 5 to 6 cups frisée, rough chopped
  • Handful parsley, rough chopped
  • Parmesan, grated for serving

instructions:


  1. In a large pot of boiling salted water cook pasta until tender but firm. Drain, toss in 1 tablespoon of coconut oil, set aside.
  2. In a large skillet on medium heat add remaining tablespoon of coconut oil, garlic, celery and scallions, sauté 2 to 3 minutes. Add chicken broth, one cup at a time, pasta, chicken and frisée, toss well until heated through. Add more chicken broth if needed. Top with apples and parsley. Serve with grated Parmesan on the side. Enjoy!
Created using The Recipes Generator
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

28 comments:

  1. A healthy and delicious lunch idea! Good luck with the contest, Cheri!

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  2. Good luck Cheri. And this looks awesome and delicious!

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  3. Hello, Cheri.

    Oh what a great timing! I am craving for pasta and there is Fussili pasta in the pantry. I love how healthy this dish is. It is also great for leftover turkeys from Thanksgiving.

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    1. Hi Eliza, yes, I think it would be perfect with turkey. Thanks for stopping by.

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  4. Looks really flavorful. I haven’t cooked with any gluten free pastas - did you like its texture and flavor? Happy Thanksgiving!

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    1. Hi David, yes my first time too, but I did have to cook it longer than regular pasta.

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  5. This dish looks and sounds amazing! Hope you had a wonderful Thanksgiving!!

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    1. Thanks Anna and Liz! yes I had a wonderful Thanksgiving, hope you guys did as well.

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  6. Looks really tasty and I'd love to try this pasta. I've been eating a lot of lentil pasta lately and it makes me want to branch out and see what else is out there. Hope you had a great Thanksgiving!!

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    1. Oh lentil pasta sounds wonderful, will definnitely have to check that out, thanks Monica!

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  7. i haven't seen a dish quite like this before--it's chock full of colors and textures and flavors, like a garden salad mixed with a pasta salad! lovely!

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    1. Thanks Grace, this really was delicious, trying to eat a more plant based diet.

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  8. I like to try your pasta and I am a big fan of frisée.

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    1. Thanks Gerlinde, frisée is my favorite lettuce at the moment.

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  9. The pasta looks really amazing. I have used quinoa pasta before but not this brand. Its quite tasty than the usual rice ones.

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    1. Thanks Balvinder, have not tried one of the rice pastas.

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  10. Great recipe, Cheri! I love frisee lettuce but have only used it in the classic frisee aux lardons salad. Beautiful composition!

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  11. Looks delicious, Cheri, I hope you win. The apple and lettuce must add wonderful freshness to the dish.
    Amalia
    xo

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    1. Thanks Amalia, they did and a little more texture too!

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  12. I like greens in pasta, and frisée is a really good choice -- good flavor and texture. Terrific looking dish. Looks like a winner to me!

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  13. That is a beautiful salad! I've never tried a quinoa pasta, but it sounds like it need to!

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