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
Parmesan cheese
Cherry tomatoes

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.

9. Enjoy!

Like this recipe? Share your thoughts with us below!

Receive Updates

No spam guarantee.

I agree to have my personal information transfered to MailChimp ( more information )



Comments are closed.