Buckwheat fusilli with roast chicken, sun-dried tomatoes & avocado
50G Buckwheat pasta
175g Chicken breast, roasted
4 sun-dried tomatoes (drained of oil)
Handful of cress (for a peppery kick)
Cook buckwheat pasta in salted boiling water (watch it as it easily passes, 8-10min).
Roast your chicken breast for 35 minutes with a clove of garlic, seasoning.
Half your avocado, then slice- you can also pure it and make a sauce.
Drain your pasta, slice your chicken, add all ingredients together and serve
BUCKWHEAT PASTA is used to in Italy to make PIZZOCCHERI a home-made pasta which is served with Bitto cheese, potatoes, cabbages or green beans.
Buckwheat has a strong distinctive nutty flavour. It is very filling too. Ideal for a ton of recipes pasta, pancakes, pizza base.
This pasta option is an excellent substitute to white flour pasta, without compromising your fav Italian dish
The beauty of buckwheat is one that it is gluten free (ideal for coeliacs) and secondly because of it has epic macros:
Nutrition Typical Values Per 100g (uncooked) /Per 170g (cooked - dry portion 85g)
Energy 839.11kJ(198.10kcal) 1426.49kJ(336.77kcal)
Fat 1.36g 2.31g
Saturates 0.27g 0.46g
Carbohydrate 40.67g 69.14g
Sugars 0.42g 0.71g
Fibre 2.23g 3.79g
Protein 4.68g 7.96g
Salt 0.01g 0.01g
*Reference intake of an average adult (8400 kJ / 2000 kcal)
This recipes is quick to bulk. Add your preferred protein, would be glorious with tuna & prawns too, added cherry tomatoes.