Trying Something New

When I was at Rainbow Grocery a couple weeks ago, I came across quinoa pasta. I had been reading about all the benefits of quinoa but had actually never tried it. I decided to experiment with the boxed dried pasta and happily threw it in my basket as I headed to the checkout counter.

It sat and sat in my bulging cupboard, always staring at me when I grabbed my morning oatmeal. I thought enough is enough and threw together this dish. I love love love pasta carbonara (minus all of the calories). It is was inspired this dish although I added and subtracted various ingredients. It was good, however, I noticed myself really missing the creamy, decadent sauce that really separates carbonara from all other pastas. I guess it was just a lighter version of what I really wanted. The quinoa pasta was ok, I think I'm a regular gal myself. However, I am glad I ventured out of my Italian safety zone and tried it.

Quinoa Pasta with Chicken, Mushrooms, Pancetta, and Peas

Ingredients:

- 1 box (8 oz) quinoa pasta

- 1 cup of pancetta, diced

- 1 1/2 cups of crimini mushrooms, sliced

- 1 cup of frozen peas

- 1/2 lb. chicken tenders, raw

- 2 cloves of garlic

- 1 cup of shredded parmesan cheese

- 1 teaspoon of lemon juice

- 1/2 tablespoon butter, unsalted

- olive oil

- salt and pepper, to taste

1. Heat up large pot with 4 quarts of water. Add 2 tablespoons of olive oil to water. Bring to a boil. When at a boil, add pasta. Stir often and cook for about 8 minutes. Drain and put in bowl.

2. Add cheese to pasta.

3. Cut up pancetta, garlic, mushrooms, and chicken.

4. In a large pan, brown mushrooms in butter. Add to pasta.

6. Sprinkle chicken with salt and pepper. Add chicken and garlic to pan with a little bit of olive oil. Cook through and add to pasta.

7. Add pancetta and cook till crispy. On a plate with a paper towel, blot off excess fat. Add to pasta.

8. In a strainer, place peas under warm water to remove frozen crystals. Add to pasta.

What I am going to change for next time: Add 1/2 cup of chicken stock, 1/2 cup of white wine, 1/4 cup of cream to ingredients in pan and reduce. Also, use regular pasta :)