So i am seriously running out of ideas to write about so I think I will just continue recipes and comparisons. This blog post I decided to dedicate to diabetes. Without getting to personal I’ll tell a little story about my family and then follow up with some recipes.
Managing your diabetes is not Science… it is an Art!
Here’s my story… One of my mom’s best friends aka my aunt was diagnosed with diabetes, but you would never be able to tell because she is skinny and looks healthy, but internally she was not. She tried to change her lifestyle and it worked for a while but it has gotten worse. Diabetes can be cured but sometimes it is hereditary, which we found out in this case it was because her daughter is now pre-diabetic. Changing your lifestyle can help diabetes even if it is hereditary. My aunt’s goal is to make a cookbook for diabetics and to open a restaurant that caters to diabetic needs. Okay so below I have a simple recipe.
Chicken and Broccoli Pasta
- 1 whole bulb garlic
- 3 teaspoons olive oil
- 6 ounces dried cavatelli
- 3 cups Broccolini spears (about 8 ounces)
- 2 ounces pancetta, finely chopped
- 1 pound skinless, boneless chicken breast halves, cut into 1 1/2- to 2-inch pieces
- 3 tablespoons light butter with canola oil
- 3 tablespoons all-purpose flour
- 2 tablespoons snipped fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup fat-free milk
- 1/2 cup evaporated fat-free milk
- 2 tablespoons freshly grated Parmesan cheese
Preheat oven to 400 degrees F. Cut off the top 1/2 inch of the garlic bulb to expose ends of individual cloves. Leaving bulb whole, remove any loose papery outer layers. Place bulb, cut end up, on a double thickness of foil. Drizzle bulb with 1 teaspoon of the olive oil. Bring foil up around bulb and fold edges together to loosely enclose. Roast 20 to 25 minutes or until garlic feels soft when squeezed. Let cool. Squeeze garlic from skins into a small bowl; mash with a fork. Set aside.
Meanwhile, cook pasta according to package directions, adding Broccolini for the last 4 minutes of cooking. Drain, reserving 1/2 cup of the pasta cooking liquid. Set pasta, Broccolini, and reserved cooking liquid aside.
In a 6-quart Dutch oven heat the remaining 2 teaspoons olive oil over medium heat. Add pancetta; cook 5 to 7 minutes or until crisp. Remove pancetta from Dutch oven; set aside. Add chicken pieces to Dutch oven. Cook 7 to 8 minutes or until chicken is no longer pink (170 degrees F). Remove from Dutch oven; set aside.
In the same Dutch oven melt light butter over medium heat. Whisk in the mashed garlic, the flour, the 2 tablespoons chives, the salt, and pepper until combined. Add milk and evaporated milk, whisking until smooth. Cook and stir until thickened and bubbly. Add Parmesan cheese, cooked chicken, cooked pasta, and cooked Broccolini. Toss to combine. Add enough of the reserved pasta cooking liquid as needed to reach desired consistency. Top with crispy pancetta and additional chives.
This recipe is based off diabeticlivingonline.com