Saturday, October 16, 2010

Organic Sprouted Wheat Pea and Chicken Fettuccine

Tonight was my son Graham's favorite meal...Fettuccine!  He loves this and would most likely eat it every night if I let him.  In this recipe I added a bit of a twist by using sprouted wheat pasta.  It makes the meal have a little more of a peppery taste which is a delicious alternative to the basic fettuccine pasta.  Much healthier too!  Enjoy!

1 8 oz. package of Trader Joes sprouted wheat pasta
4 tablespoons butter or Earth Balance butter
1/2 cup heavy cream
1/2 cup skim milk
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese, plus more for serving
1 small package of frozen peas
3 boneless chicken breasts
3 tablespoons olive oil


1) Saute boneless chicken breasts in small pan in olive oil until they reach a internal temperature of 180. Remove and set aside to cool.

2) Meanwhile, in a large pot of boiling water add salt and cook fettuccine according to the directions on the package.

3) Place the peas in the microwave or make according to directions on the package.
4) Simultaneously, warm the butter and cream, add the skim milk and keep at a low temperature (do not allow to boil)!  Add the peas once they are warmed in the microwave and continue to warm on stove top until fettuccine is finished.

5) Add the sliced chicken, cream sauce with peas, Parmesan cheese, and fettuccine pasta in a bowl toss to combine and serve at once.


  1. Tiffany, Could you explain why the sprouted wheat pasta is healthier? Does the sprouting process do something to the gluten content? Looks delicious!!

  2. Yes, in sprouted seed breads the gluten lectins (principally found in the seed coats) are destroyed by the sprouting process. Now this being said, some commercially produced sprouted breads and pastas still can be a source of trouble if one has severe wheat allergies. However, I find these to work for my family. Thanks for the comment!


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