Whether you are watching your weight or you are trying to lower your blood sugar, you have probably cut out pasta. Part of you may look at certain pasta dishes with a certain nostalgia, wanting to enjoy a little taste of Italy. The good news is that it isn’t the pasta portion that makes it so delicious; its the combination of flavors. Here is a version that I made that was recently deemed possibly the best meal I have ever made. Buon Appetito!

 

Serves 2-4

 

1/2 Tbsp. olive oil
1/2 Tbsp. grass-fed butter
1 head cauliflower grated
8-10 crimini mushrooms (sliced)
1 16 oz. Jar Organic Tomato Basil Sauce
6 garlic cloves minced
2 leaves collard greens sliced
1 whole chicken 3lb
Olive tapenade
Feta cheese
Watercress

 

1. Bake chicken with olive oil, salt and pepper at 350 for 90 minutes.

 

2. Sauté mushrooms in a mixture of butter and olive oil until soft. Add tomato sauce, garlic cloves and collard greens. Cover and let simmer until collard greens are cooked down, about 5-8 minutes.

 

3. In another pan, add olive oil and butter grate cauliflower. Cover and cook for 5-8 minutes or until soft, mixing occasionally.

 

4. Once the chicken is done, add drippings to sauce. This is where a lot of the minerals are and flavor.

 

5. On each plate, add cauliflower first, then mushroom, garlic, tomato and greens sauce, then strips of chicken on top. Add olive tapanade to the chicken. Sprinkle each plate with feta cheese and watercress leaves.

 

*If you are having a cheat day, a sourdough baguette with butter and a little bit of white wine make this one complete.

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