• Shannon Lockie

Recipe of the Week!

Updated: Jul 31, 2020

Here's a filling dinner recipe that you will all enjoy! Buckwheat chicken pasta with butternut pastaa sauce! This meal will help spike up those vitamins for your daily needs. Recipe is below!



Servings: 4 (347cal per serve)


I love savoury foods as much as sweet, so playing around in the kitchen with some fun ingredients is always a good time when making a meal for the family.

I whipped this recipe up during our lock down period in NZ and it turned out to be a hit! This meal is nicely high in protein, providing you with 15g per serve. It's also fuelling your body with some wholesome carbs coming from the buckwheat pasta and the starchy vegetables of Kumara and Butternut Pumpkin. This meal is great to have when refuelling after a training session, giving you the replenishment of carbs and protein with low amounts of fat.

This is Dairy free, Gluten free (check your vegetable stock) and this can be made Vegan. Just replace the chicken with a protein source like Tofu, Tempeh or Chickpeas!


High Protien, refeulling Carbs, and low fat. Perfect post workout meal!

Ingredients

1/2 medium red onion diced

2 garlic cloves diced

380ml vegetable stock

1 tsp ground turmeric

1 tsp ground chilli

1 packet of Macro Organic buckwheat spirals

100g red kumara chopped

100g butternut pumpkin chopped

1 cup broccoli chopped

125ml lite coconut cream

1 cup spinach

200g diced skinless chicken breast

Recipe

In a pot on low heat, add the packet of buckwheat pasta and fill with water with an inch of space between the pasta and the level of water. Keep stirring this every 3 minutes to keep the pasta separated. The pasta will be ready once it's up to your standards. El Dante is mine.


In a pan, cook your chicken pieces and set aside while you make your sauce.

Sauce: In a separate pot on low heat, add a teaspoon of olive oil with the garlic and onion. Mix this until the onion becomes transparent. Add the chopped Kumara and butternut and stir the pot for 3-5 minutes. Add the vegetable stock, turmeric and chilli and let simmer for 10 minutes. Next, add your coconut cream and keep stirring every 3 minutes until your kumara and butternut is nice and soft.

Now, either using a wand blender or food processor, blitz everything in the pot until a smooth, golden sauce is made. You can add some oat milk if you want it a little creamier. (Oat milk is a creamy milk alternative).

Strain the pasta and add to the sauce along with the chicken, broccoli and spinach.

Serve up. Add a small drizzle of tahini or if you enjoy cheese, add a sprinkle of parmesan!

Enjoy!!


If you have any left over, chuck a container full in the freezer and serve up whenever you please! I hope you enjoy this as much as we did x

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