Don't worry, this pasta dish is grain-free!
Ingredients:
2 boneless skinless chicken breasts
Himalayan sea salt
Ground black pepper
Garlic powder
Vidalia or yellow onion
1 zucchini
1 orange or yellow bell pepper
2-3 carrots or 1 cup pre-shredded carrots
1 Tbsp coconut oil
Lentil pasta (penne, elbows or rotini work well)
1/ stick grass-fed butter
5 cloves garlic, chopped
12-15 fresh basil leaves
2 lemons
1 package grape tomatoes
Parmesan cheese
Instructions:
Grill 2 boneless chicken breasts
Start boiling 5 quarts of water. Add 1/4 tsp of sea salt to the water.
Chop the following veggies & make sure they are all the same size
¾ vidalia onion
1 zucchini
1 orange or yellow bell pepper
2-3 carrots
Saute in coconut oil & cook al dente
Season with salt, pepper and garlic powder
Add Lentil Pasta to boiling water and cook according to package.
While pasta is cooking, melt ½ stick of butter in sauce pan
Chop 5 cloves of garlic and saute in butter
Chop 12-15 leaves from basil
Grate the skins of 2 lemons & add to butter mixture
Chop 1 package of grape tomatoes & add to saute pan of veggies
Drain pasta well & return to stockpot
Add butter mixture & veggies
Serve. Top with parmesan cheese, basil and grilled chicken