I love pasta. Whenever I crave something easy, comforting and delicious, pasta hits the spot every time. Last night, I ran out of dinner ideas and actually ran out of food in the fridge. What other things would you make with some chicken breasts and two tomatoes? Pasta!

I like how easy this recipe is. It takes roughly 30 minutes and a plate of warm creamy pasta is ready!

It took a while to get used to the different texture and to accept that (I think) standard pasta looks better in photos. But I’ve finally switched to wholewheat pasta. According to Sainsbury’s, it’s got ‘all the goodness of the wholegrain and at least twice the fibre of standard pasta. It’s got all the right words in the description, must be healthy!

Why wholewheat pasta?

The health benefits of wholewheat pasta come mostly from its higher fibre content. Wholewheat pasta retains the bran and germ of the wheat grain, making it a significant source of dietary fibre. Fibre aids digestion, promotes regular bowel movements, and helps control blood sugar levels.

The fibre in wholewheat pasta supports a healthy digestive system by promoting regular bowel movements and preventing constipation. It is associated with a lower risk of heart disease. Additionally, whole grains contain antioxidants and phytochemicals that contribute to heart health by reducing inflammation and improving cholesterol levels.

In addition to higher fibre content, wholewheat pasta typically has a lower glycemic index compared to refined pasta. This means it causes a slower and steadier increase in blood sugar levels after consumption, which can help maintain energy levels and reduce the risk of insulin resistance and type 2 diabetes.

With high fibre content and lower glycemic index, wholewheat pasta also contributes to a feeling of fullness, which can aid in weight management.

Ingredients

180 g tagliatelle (or other pasta)
3 tablespoon unsalted butter
250 g chicken breast, cut into bite-size pieces
1 teaspoon red chilli, chopped
2 tomatoes, chopped
Fresh basil, chopped
Fresh thyme, chopped
120 ml double cream
120 ml chicken stock
20 g parmesan cheese, grated
Salt and pepper to taste

Method

1. Cook the pasta according to package instructions until it’s al dente. Drain and set aside.
2. Melt the butter in a large skillet over medium-high heat.
3. Add the chicken to the skillet, then sprinkle with the red chilli and season with salt and pepper. Cook until the chicken is no longer pink and cooked through, about 5 minutes.
4. Add the tomatoes, basil and thyme. Stir and cook for another 2 minutes.
5. Add the double cream, chicken stock, and bring sauce to a simmer. Cook and stir until sauce thickens, about 5-10 minutes.
6. Add the cooked pasta and grated parmesan, and stir everything together.
7. Garnish with more parmesan and some thyme. Serve while warm.

What’s your favourite pasta recipe? Share with me in the comments below 🙂

Janice xx

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