I'm not exactly sure what you mean when you say pasta salad. Most of the time "pasta salad" has mayonnaise in it which is not a good thing unless it is fat free.
I eat spaghetti with prego traditional sauce. Do not use butter or oil when cooking the noodles. Below are a couple of really good recipes that both me and my husband really like. You really don't need anything with them except for maybe a couple of plain white dinner rolls.(Make sure they are not made with whole wheat flour)
I hope you enjoy!! I definitely do!!
Chicken - Mushroom Pasta
2 2/3 cups dried penne pasta
12 ounce skinless, boneless chicken breasts, cut into bite-size strips
¼ teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil or cooking oil (I just used canola oil)
3 large cloves garlic, minced (I just used 2 ½ teaspoons minced garlic)
3 cups sliced fresh mushrooms
1 medium onion, thinly sliced
½ cup chicken broth
¼ cup dry white wine (I just used another ¼ cup of chicken broth)
1 cup cut-up roma tomatoes
¼ cup fresh shredded basil leaves (I used 4 teaspoons basil)
3 tablespoons snipped fresh oregano (I used 3 teaspoons oregano)
¼ cup soy parmesan cheese
1/8 teaspoon black pepper
1. Cook pasta in lightly salted boiling water according to package directions. Drain and return to saucepan; keep warm.
2. Meanwhile, season chicken with salt and 1/8 teaspoon pepper. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir about 5 minutes or until chicken is tender and no longer pink. Remove from skillet; keep warm.
3. Add remaining 1 tablespoon oil to skillet. Cook mushrooms and onion in hot oil just until tender, stirring occasionally. Carefully add broth and wine. Bring to boiling; reduce heat. Boil gently, uncovered, about 2 minutes or until liquid is reduced by half. Remove skillet from heat.
4. Add cooked pasta, chicken, tomatoes, basil, and oregano to mushroom mixture; toss to coat. Transfer to a serving dish; sprinkle with Parmesan cheese and 1/8 teaspoon pepper. Serve immediately.
Sweet `N Sour Chicken
3 boneless, skinless chicken breasts, cut into bite-size chunks
1 tablespoon vegetable oil (I used canola oil)
2 cups fat-free chicken broth
2 tablespoons soy sauce
2 tablespoons cider vinegar (I used apple cider vinegar)
6 oz tomato paste
1 teaspoon ginger
½ cup onion, finely chopped
2 cups pineapple chunks in juice, undrained
1 tablespoon cornstarch
1 tablespoon water
Brown chicken chunks in oil until brown on all sides. Drain any excess oil. In mixing bowl, thoroughly combine broth, soy sauce, cider vinegar, tomato paste, ginger, and onion. Pour over chicken, cover and simmer for 15 minutes. Add pineapple and continue to cook, covered, for 15 more minutes or until chicken is done.
Mix together the cornstarch and water stirring until smooth. Add to the chicken mixture; cook an additional 1 to 3 minutes, uncovered, or until sauce thickens. Serve over hot, cooked rice. (I use brown rice, because it is safer for IBS and also more nutritious)
Also, do a search on the IBS Recipe board for "Spicy Chicken Pasta" I posted it a few weeks ago.
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Natalie
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