Pasta with Tomato Cream Sauce


Pasta with Tomato Cream Sauce 



Easy – Serves 4 and you can get this on the table in 20 minutes!

Ingredients:

16 oz pound brown rice pasta (spaghetti, penne anything!)
1 pound Chicken breast
2 Tablespoons Butter
1/2 cup chopped onion
2 cloves Garlic minced (or more)
1/2 cup chicken broth
1 cup crushed tomatos sauce
1 cup coconut milk
1 tsp dried Basil
Parsley, to taste
Celtic sea salt and pepper to taste
Parmesan cheese for topping

Preparation:

Cook the brown rice pasta until tender-firm (al dente).
Heat about 1 tbsp. butter in a hot skillet. Sprinkle salt and pepper on both sides of chicken breast.  Add the chicken to the skillet and sear for 2 minutes on each side.  Put lid on skillet and remove pan from heat.  Let it sit for 15 minutes.  After 15 minutes place chicken breast on cutting board (let it rest a few more minutes if you have time) and thinly slice into pieces.
In a large skillet heat 1 tablespoons of butter. Add the onion and sauté, stirring occasionally for 5 minutes.  Then add in garlic and stir around for 1 minute.

Next add 1/2 cup chicken broth.  Add 1 cup of crushed tomato sauce. Then add 1 cup coconut milk. Stir well until combined. Turn heat down to low and let simmer.
Put in your herbs and season with salt and pepper so the sauce taste yummy to you.  I tend to have to add more salt because I buy canned crushed tomatoes without salt.
Add your chopped chicken back into the tomato cream sauce. Finally add your cooked pasta and give it a good stir.
You can garnish it with some fresh parmesan, but I often leave it out because the sauce already tastes so creamy and yummy!

Healthy Strawberry Muffins (Gluten-Free)


Healthy Strawberry Muffins (Gluten-Free)

Healthy Strawberry Muffins (Gluten-Free)
Ingredients:
  • 2 Cups Almond Flour
  • 3 Eggs
  • 1/3 cup Sucanat (keep the container out you'll sprinkle a bit on the muffins before they bake)
  • 1/2 Tsp Baking Soda
  • 1 Tbsp Apple Cider Vinegar
  • Dash of Salt
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Coconut Oil (melted)
  • 1 Cup Diced Strawberries
  • 3 Tablespoons Chia Seeds
Directions: Pre-heat oven to 350 F. Place all ingredients excluding strawberries a bowl and blend with a mixer until smooth. Once completely mixed fold in strawberries. Spray muffin tin or mini muffin tin with a healthy, non-stick cooking spray. Evenly scoop batter into muffin tin. Sprinkle a bit of Truvia on top of each muffin before it goes into the oven. Bake for approx. 25 minutes, or until toothpick comes out clean. Remove from oven and place on cooling rack. Enjoy!
Tip: You can substitute the strawberries for raspberries or blueberries instead. Also, Chia Seeds are optional but this is a great way to sneak them in (they are so good for you!).

Adapted from Fit2Fat2Fit