Gluten Free Fusilli Pasta with Diced Chicken and Kale

I'm not really sure what the whole gluten free thing is all about, but I curious. I realize that there are people who are discovering that that are allergic to wheat or don't process wheat very well. For me, wheat flour, whether bread or pasta or fills me up and usually make me feel bloated, like I ate too much. So, this brings me to try this product from Trader Joe's; brown rice and quinoa pasta. Guess what? It's awesome! Why, because the combination of the brown rice flour and quinoa flour taste very much like wheat flour. The pasta comes out flavorful and will cook to a wonderful al dente and won't leave you feeling like a couch potato.

 

Ingredients:

1 package Trader Joe's brown rice  and quinoa fusilli pasta

1 poached and dices 1/2 chicken breast

1/2 dice yellow onion

4 diced green onion

2 clove minced garlic

1/4 small dice red bell pepper

2 cups chopped organic kale

1 table spoon olive oil

Parmesan cheese

Salt and pepper
Chopped Italian parsley

 

Preparation:

Take a large stock pot and fill with water. Add 1 tablespoon salt and bring to boil. Cook the pasta according to directions which is usually 10 minutes to al dente which is firm to the bite. Drain the pasta and set a side.

 

While the pasta is cooking, heat a 12" sauté pan to medium and add the olive oil. Next add the yellow onion, cook for a couple of minutes and then add the garlic. When the onion is translucent, about 5 - 7 minutes add the kale and cook until the kale starts to wilt. Finally, add the dice chicken breast, green onions and bell pepper. Cook on low until you're ready for the pasta.

 

When the pasta is done, drain, reserving at least one cup of the pasta water. Add the pasta to the sauté pan and toss to incorporate all the flavors and bring up to serving temp. As you bring the pasta up to serving temp, add the pasta water as this helps with the overall consistence of the dish.

 

To serve, place a portion of pasta on a serving plate and drizzle with some olive oil, sprinkle with Parmesan cheese, season with fresh ground salt and pepper and garnish with chopped Italian parsley.