How to make it

  • Combine onion, garlic and chicken broth, cover and simmer until onions are tender and most of the liquid is reduced (about 20 minutes). Puree in a blender and strain (if desired). Set aside.
  • Cook quinoa pasta according to package instructions.
  • Meanwhile, season chicken breasts with pepper and NuSalt and dredge chicken in chickpea flour. Dip breasts in egg whites to coat well and then dredge once more in chickpea flour. Heat a large nonstick pan over medium heat and spray with Pam. Add chicken to the pan and sauté until golden brown and just cooked through, about 2-3 minutes per side. Remove chicken from the pan.
  • Add turkey bacon to the pan and saute for about 1-2 minutes. Add 1 ½ cans Evaporated Fat-Free Milk to the pan and bring up to simmer. Meanwhile mix remaining ½ can milk with cornstarch to make a slurry. Whisk mixture into the pan and add reserved onion garlic puree. Add frozen peas to the pan, bring to a simmer and cook until peas are tender, about 2 minutes. Stir in parmigiano and nutmeg. Season with pepper and NuSalt. Make a bed of quinoa pasta and lay chicken on top. Spoon sauce over chicken and pasta and serve.

Reviews & Comments 2

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    " It was excellent "
    trigger ate it and said...
    Thank you for this great healthy alternative to the typical Alfredo recipe. I love the sweet vidalia onions.
    I also welcome the change to the nutritional quinoa pasta.
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    " It was excellent "
    chihuahua ate it and said...
    Sounds delicious.
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