2 handfuls of farfalle pasta
1 chicken breast
1/4 red bell pepper, chopped
1/4 orange bell pepper, chopped
12 sprigs asparagus, chopped
2 handfuls of fresh spinach
4 green onions, shaved
1/4 cup skim milk
1/3 can low sodium, fat free chicken broth
red pepper flakes
shaved grana, optional
|Eastern European Eggplant-Red Pepper paste meets Caribbean Jerk Spice!|
Start with your pasta and prep everything else while it boils. Chop one boneless, skinless chicken breast and cook on medium heat with a small amount of olive oil and a tablespoon of jerk seasoning. I used Busha Browne's Traditional Jerk Seasoning.When the chicken was cooked through I added the chicken broth, skim milk, and a heaping spoon of ajvar. I like to use the ZerGut Hot Ajvar. I let everything come to a boil and then added the veggies. Cover with a lid so the spinach and asparagus can steam for about 5 minutes. When the asparagus was tender I added the pasta and additional spices (black pepper, onion powder, garlic paste, red pepper flakes and paprika). Depending on how much flavor and heat you like you might want to add a little more jerk spice or ajvar. Drizzle with a small amount of olive oil, toss, and serve. I had a little grana in my fridge and shaved it over the dish right before it was served. This was a delicious experiments in flavors. I can't wait to swap the pasta for quinoa next time.
|The finished dish with shaved grana!|
If you don't have access to specialty food store where you live you can purchase the ajvar and jerk spice online at Amazon.com.