15-Minute Chicken And Pea Sauce
January 18, 2013
This recipe is delicious, nutritionally balanced and can be whipped up quickly. It’s perfect for busy people who want to eat healthy food but, at the same time, are eager to please the whole household.
I like to called it sauce because it is in fact a proper meat sauce that can be served over brown rice, whole grains, whole wheat pasta or if you’re on a paleo diet (or just want to cut on carbs) over cauliflower couscous (which is what I did here).
Truth is, sometimes I just it eat on its own. It’s that good and I can’t help myself.
To make it happen, all you need is some ground chicken and some of the most common veggies: onions, carrots, celery and peas. A glass of white wine or vegetable broth and in 15 minutes you’re good to go.
15-Minute Chicken and Pea Sauce Print this Recipe!
½ lb / 200 gr organic ground chicken
½ cup / 2.5 oz / 70 gr frozen green peas (unless you can get fresh ones)
1 small carrot, peeled and finely chopped
1 celery strip, finely chopped
½ onion, finely chopped
2 tablespoons olive oil
1 glass (½ cup) white wine (or good tasting vegetable broth)
½ teaspoon fine grain sea salt
1 tablespoon fresh thyme, chopped (or any other fresh herb you can lay your hands on)
black pepper to taste
Warm the olive oil over medium heat in a skillet or pan. Add onion, carrot and celery and saute 2 minutes or so until everything is fragrant.
Stir in the ground chicken. Mix well and when it just about to brown splash with the white wine (or broth). Add salt, lower the heat, cover with a lid and cook for 6 minutes. If it looks dry add some broth, one spoonful at a time.
Stir in the peas, cover and cook for another 5 minutes.
Remove from the heat, season with black pepper and sprinkle with thyme.
Serve warm over brown rice, whole wheat pasta, whole grains or (to keep it paleo) cauliflower couscous.
One serving yields 125 calories, 10 grams of fat, 5 grams of carbs and 10 grams of protein.