Once again, this recipe comes from the time when I lived with Grandpa and he was trying to eat lower-sodium meals. It was originally a side dish on Mrs. Dash’s website, but I updated it with chicken and a few other ingredients, and eventually added more salt after the low-sodium diet was over.
The house smells so amazing and full of spices when this meal is cooking, and it makes nice leftovers. I generally serve it using tongs because the noodles are long and the chicken is hard to grab with a pasta server. But you can use any pasta with this recipe, really. And you might need to add a lot of extra Mrs. Dash, just according to your taste preference.
If you’re making this gluten free, just make sure to use gluten free pasta. Everything else is gluten free naturally–just make sure your cheese hasn’t been contaminated.
Healthier, but very aromatic and delicious.
- 1 box uncooked Fettuccine or Linguine (or gluten free pasta)
- 2-4 Chicken Breasts, cubed
- 2 ½ Tbsp. Olive Oil
- 2 Tbsp.+ Mrs. Dash Garlic & Herb Seasoning, to taste
- 1 Red Pepper, sliced
- 1 Yellow pepper, sliced
- 2 c. chopped Broccoli or Asparagus
- ¼ c. Lemon Juice
- ¾ c. Shredded Provolone/Mozzarella Blend
- Salt and Pepper to taste
Prepare pasta according to package directions, and cook chicken. Place chicken in bowl, then heat olive oil in pan. Add vegetables and Mrs. Dash Seasoning. Cook until tender, about 8 minutes. Toss together with pasta, chicken, vegetables, and lemon juice. Mix in cheese and stir until melted, then add salt and pepper to taste.