In July 2014 I learned that I was allergic to wheat, rye, barley and malt.
I felt like my world was over. Upon doing research, I learned that there was wheat in everything. And I mean everything.
There went all my favorite and regular foods. What was I going to eat?
I didn’t cook (don’t enjoy it) – I ate out all the time and my diet consisted of pasta and breads. I also ate a lot of Chinese food which had a lot of soy sauce (contains wheat).
If I wanted to stop getting sick from my food, I had to radically change my diet and learn how to cook. I had to focus on the things I could eat rather than the things I couldn’t.
My mother came to the rescue (of course).
This was the dish she taught me to cook – it’s quick, easy, oh-so-yummy, and most importantly, healthy and wheat-free (because I used gluten-free pasta but you can switch it up).
As I took the time to study up on my allergy and what changes I had to make to my diet, I survived on this. Before I fully learned what my dine-out options were, I had to be safe and prepare my own meals at home and this was a godsend and the start of it all.
I’ve learned how to cook several dishes since then, but I still make this chicken pesto pasta for those on-the-go days.
The portion below is enough for about 4 meals, so I usually freeze the remaining portions in individual tupperwares to be defrosted on days I don’t have time to cook.
What you’ll need:
250 grams chicken breast
250 grams pasta (I like to use fusilli but fettuccine also works)
Small jar of pesto sauce
Garlic to taste
What you’ll need to do:
1. Cut chicken breast into thin slices. Add a pinch or two of salt and pepper and massage into chicken. Leave to rest.
2. Cut garlic into thin slices. I like to add about 5 to 6 cloves of garlic.
3. Cut cherry tomatoes into half or four parts and set aside.
4. Add some coconut oil into a pan and heat. When oil is hot, add garlic and cook until it golds and you get a good aroma.
5. Turn down heat and add chicken. Cook for about 8 minutes or so on medium heat.
6. When chicken is cooked and tender, add pesto sauce and lower heat. Leave to cook for a few minutes.
7. When pasta is boiled and drained, add to pan and mix with pesto chicken.
8. Switch off fire and you’re good to go. Add one serving into a bowl and add parmesan to taste and tomatoes to garnish.
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