Siracha Honey Lime Chicken & Black Bean Pasta with Creamy Cilantro Avocado Sauce

Confession time….

I am writing this post just so I won’t forget this recipe. There are no frills and no pictures, and I’m okay with that. Whew! I’m glad I got that all out on the table. Now we can move on without pretense. 😉

A few days ago, I was given a few varieties of pastas to try made by Tolerant Foods. What makes their products unique is that their pastas are made from one ingredient, beans or legumes! Rich in protein and fiber, these appeared to be an excellent substitute for gluten and carbohydrate laden traditional pastas. Tolerant Foods pastas are also free of all of the major allergens, non-GMO, and organic. It all looked good on paper, but the proof would be in the taste and texture.

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First, I decided to try the Black Bean Rotini. Instead of approaching this rotini like I would a more traditional pasta, I decided to focus on what flavors were inherent compliments to black beans. After all, this rotini only had one ingredient, black beans. It was highly unlikely that it would taste like something else. So, what goes with black beans? How about lime, chicken, and Siracha? Yes, yes, and yes, please!

Packed with intense, rich flavor and staggering nutritional value, this recipe is one I plan on duplicating again and again. Winner!

Siracha Honey Lime Chicken & Black Bean Pasta with Creamy Cilantro Avocado Sauce

(Gluten Free, Dairy Free)

Ingredients:

  • 3/4 pounds boneless, skinless Chicken Breasts, cubed
  • 4 Tblsp Bragg’s Liquid Aminos (or GF Soy Sauce)
  • 2 Tblsp Honey
  • 4 tsp Coconut Oil, melted, divided
  • 1/4 tsp Garlic Powder
  • 2 tsp Siracha
  • 1/4 cup plus 2 Tblsp chopped, fresh Cilantro, divided
  • 1/4 tsp Red Pepper Flakes
  • 3 Limes
  • 1/2 yellow Onion, sliced
  • 1 small Green Bell Pepper, sliced
  • 1 large leaf Green Kale, chopped
  • 2 Tomatoes, chopped
  • 1 small Avocado
  • Salt & Pepper, to taste
  • 1/3 cup warm Water
  • 6 oz Tolerant Foods Black Bean Rotini

Directions:

  1. Place chicken in a shallow dish with a lid.
  2. In a small bowl, whisk together the Bragg’s, Honey, 1 Tblsp Coconut Oil, 2 Tblsp chopped Cilantro, Siracha, Red Pepper Flakes, and Garlic Powder. Pour evenly over the chicken.
  3. Squeeze the juice of two limes over the chicken. Cover and marinate in the refrigerator for 3-4 hours.
  4. Once chicken has marinated, begin by boiling water and preparing the pasta according to package instructions.
  5. Meanwhile, melt 1 tsp Coconut Oil in a large skillet over medium heat. Saute’ the onions, peppers, and kale until onions are translucent and kale is wilted. Scoop into a bowl and set aside.
  6. Return the skillet to high heat and add the Chicken and Marinade. Bring to a low boil and cook, turning the chicken occasionally, until cooked through. After marinade is reduced by about half, add half of a chopped tomato.
  7. Once chicken is cooked through, remove to a dish and set aside.
  8. Return the skillet to medium heat and add the remaining chopped tomatoes. Cook until the tomatoes begin to breakdown.
  9. While the tomatoes are cooking, make the creamy cilantro avocado sauce by placing 1/4 cup Cilantro, 1 Avocado (pitted), Salt & Pepper, and the juice of 1/2 a lime in a food processor. Process until roughly chopped. Slowly add 1/4 to 1/3 cup hot water until sauce is thick and smooth.
  10. Add roughly 1/2 of the Cilantro Avocado Sauce to the tomatoes in the skillet and cook until heated through.
  11. To serve, separate the cooked black bean pasta into two bowls and top with sauteed vegetables, chicken, and the warmed mixture of tomatoes and creamy Cilantro Avocado sauce. Bon Appetit!
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Sundried Tomato Carrot Top Pesto

The farmer’s markets in Denver have opened, and I finally got around to going!

GF Guy says this is a picture of me in my “natural habitat”.

The market was a gluten free treasure trove! We bought organic, local zucchini, black kale, tomatoes, rainbow carrots, onions, peaches, gorgeous Chantrelle and Maiitake mushrooms, and a delicious sweet red wine! We also stumbled upon a gluten free pasta stand and gluten free cupcake stand! Next time…..

The lovely young man at the vegetable stand offered to discard the rainbow carrot tops for me, but, for some reason, I refused. Perhaps it is the frugal person in me, but I figured I could do something with them. Well, that “something” turned out to be a delicious pesto! I’m not sure where the idea came from. GF Guy and I were sitting in the car, driving to Super Target, when I turned to him and stated, out of the blue, that I would be making pesto out of the carrot tops. He is used to completely random statements from me, so, taking it in stride, he nodded and kept driving. (He was probably trying to figure out where we could order take out from if the pesto was a bust….) 

Truth be told, this was my first time making normal pesto. I make avocado pesto all the time, but never regular pesto with olive oil. I didn’t bother googling how it’s done. I just went for it. It was probably beginners luck, but I will take it, because this pesto is AWESOME!!!!!!

Sundried Tomato Carrot Top Pesto

(Gluten Free, Dairy Free, Vegan)

Ingredients:

  • 2/3 bunch of Carrots Tops
  • 1 large clove Garlic
  • 1 Tbsp Sundried Tomatoes, packed in Oil
  • Sea Salt & Black Pepper, to taste
  • 2 Tbsp Nutritional Yeast Flakes
  • 1/4-1/3 cup Extra Virgin Olive Oil

Directions:

  1. Place the first five ingredients in a food processor and process until finely chopped.
  2. Slowly drizzle in olive oil until desired consistency is reached.
  3. Adjust seasoning.