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”

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Yield: 4 yo 6Author: Cheri

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!

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