Fettuccinie c/o Cappellos

Gluten-free, grain-free pasta with a buttery flavor and silky consistency is my kind of dinner. We decided to top our pasta with homemade pesto, a lightly breaded chicken breast and roasted lemon brussel sprouts. The great thing about this meal is that the pasta only takes a few minutes to cook and voila! You're ready to eat. 

I made the pesto with fresh basil leaves and whatever shaved almonds we had laying around (works just as well as pine nuts), garlic, salt & pepper and parmesan cheese blended in the Vitamix. The brussel sprouts were roasted at 350 degrees for about 20 minutes, dusted with salt & pepper and freshly squeezed lemon juice.  Bake or grill your chicken, and use eggs to get the bread crumbs to stick for a healthy alternative to butters or oils. Tasty yum in your tum!

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