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One of the biggest things that people are missing when switching to a paleo diet is pasta. While my opinion is that this is completely unnecessary as you are usually after eating the contents ON the pasta and not the pasta itself, some people will still have that craving. Well, thanks to Capello’s line of paleo pasta in comes this paleo pasta recipe!
An easy and amazing combo for pasta is blackened cajun chicken with freshly made pesto. A lot of people don’t realize how easy it is to make an amazingly fresh pesto. The Cappello’s pasta is made with almond flour and will be much more filling than usual pasta, so be careful as you’re mowing this down. Yes, it is expensive. Get over it. If you can find it local without shipping, it is not a bad alternative to traditional pasta.
Here’s how to make it:
DESCRIPTION:
Preparation: 10m
Cook Time: 40m
Serves: 4
INSTRUCTIONS
- Place chicken in a large ziplock freezer bag and pound with meat hammer to flatten the breasts. If you don’t have a meat hammer, a rolling pin or bottle of wine will work just fine. Season the flattened chicken with cajun spice. If you don’t have cajun, you can make it easily with equal parts cumin, cayenne and paprika. Grill or cook in cast iron pan on stovetop 4-6 mins each side or until done.
- In a blender, pulse basil, garlic, pine nuts, lemon olive oil, and salt and pepper until it forms nice smooth consistency.
- Refer to directions on Cappello’s fettucine box for instructions on how to prepare the pasta. This will differ when compared to traditional dry pasta. Pay attention!
- Drain the water from the pasta and toss with pesto sauce while still hot. Top with chicken and enjoy!