This is a quick meal to put together when you have some old vegetables to use up. It takes about twenty minutes from beginning to end. It’s delicious, gluten-free and good for you.
Chicken preferably already marinated with fresh rosemary. If not, add the fresh rosemary while cooking the chicken.
1 red bell pepper
1 green pepper
1 small red onion
2 garlic cloves
Gluten-Free rotini pasta (preferably made of brown rice)
Mrs. Dash seasoning
Fresh ground pepper
Organic Sea Kelp (good way to get iodine in your diet)
Bragg’s liquid amino acids (replacement for soy sauce)
Celtic Sea salt (adds valuable minerals)
Turmeric (fabulous for you)
1 Edward & Sons gluten-free veggie cubes
Pour olive oil in a pan and add chicken breast(s) along with Celtic salt and pepper. Start the water for the rotini and add a little Celtic salt. Cook the chicken thoroughly and remove it from the pan. Pour some more olive oil into the pan and add the veggie cube, smashing it into the oil. Add the vegetables and stir fry them with the seasonings and liquid amino acid. Cube the cooked chicken and add it to the stir fry.
Drop the rotini into the boiling water. Be careful not to overcook. It should only take around seven minutes.
Drain and put a little seasoning on the rotini.
And ladle some of this goodness on top. I like my vegetables to have a little bit to them. The chicken is full of flavor from the rosemary. I hope you like it.