This simple dish turned out really good so I thought I would share. It is something I just “threw” together, and I wrote it down after we ate, because both my husband and I would like to have it for supper again some time. I served it with home-canned lima beans and a bottle of cherry water kefir.
Skillet Spicy Chicken Over Brown Rice Pasta
Olive Oil (Enough to keep chicken from sticking as it browns)
1 pound lean ground chicken
1 medium onion, chopped
1/2 green pepper diced
1/4 teaspoon ground black pepper
1 tablespoon dry parsley flakes
1/4 teaspoon ground cayenne pepper
1/4 teaspoon turmeric
1/2 teaspoon sea salt (I use unrefined Celtic.)
2 cloves chopped garlic
1/2 teaspoon stevia powder
1 tablespoon apple cider vinegar (I use raw with mother.)
1 tablespoon tomato paste
1 (15 oz. can) diced tomatoes with juice
grated parmesan cheese
cooked gluten-free pasta (We used brown rice shells.)
In a heavy skillet brown ground chicken, onions, and peppers in a small amount of olive oil. While browning the meat mixture, add parsley, cayenne, turmeric, black pepper and salt.
When meat mixture is cooked thoroughly and onion and peppers are tender, add remaining ingredients except for pasta and cheese and simmer on low heat for about half an hour.
Serve over cooked pasta shells and top with grated parmesan cheese.
If you try this recipe I would love to hear what how it went over at your house.
Until next time…
Flee also youthful lusts: but follow righteousness, faith, charity, peace, with them that call on the Lord out of a pure heart. (2 Timothy 2:22)