When I go to the supermarket I make it a habit to put something new in my trolley each time I’m there. Recently, I discovered pulse pasta. It’s made from various types of pulse flour; for example chickpea which makes it gluten-free and higher in protein than regular pasta. I was sceptical at first thinking it would be gluggy and without flavour. I was wrong. I may be a convert. This recipe is just as good the next day for lunch, no need to even heat it up!
You will need:
- 1 cup uncooked pulse pasta
- 2 chicken breasts
- 300ml chicken bone broth or stock
- ½ teaspoon garlic powder
- ½ avocado
- Juice of half a lemon
- 2 teaspoons dried chives
- 2 spring onions chopped
- 5 mushrooms sliced
- 1 cup frozen peas
- 100g feta
METHOD
- Preheat oven to 170˚c
- Place chicken breasts in oven safe dish with a lid. Cover with liquid and add chives
- Place in over for 2 hours
- Place avocado, feta, lemon and garlic powder in blender and blend until smooth, set aside
- Cook pasta according to instructions on package
- Pan fry spring onions, mushrooms and peas
- Once chicken is ready, remove from oven and pull apart with fork, set half aside for lunches
- Place chicken, pasta and avocado mix in fry pan with cooked vegetables
- Stir ingredients together and serve
