|SW chicken over rice pasta|
Now when we make it, we double the Red Pepper Sauce recipe and freeze it. Since it is snow pea season from our garden, we are making it often.
We use rice pasta or spiralized zucchini.
For the meat eater(s) we serve the grilled chicken over the pasta with Red Pepper Sauce and lightly steamed snow pea pods.
|beans over rice pasta|
|beans over spiralized zucchini|
For the vegan(s) in our home, we serve it with 1.5 cups of black beans (or 1 can drained) heated with 1 tsp of the southwest rub usually over the spiralized zucchini (to reduce the liquid released from the zucchini pat dry with a paper towel) with Red Pepper Sauce and lightly steamed snow pea pods. The beans make 3 servings.
We use Emeril's Southwest rub
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
combine and store in an airtight jar
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-southwest-seasoning-recipe.html?oc=linkback
We rub 2 TBS on the chicken breast and first thing in the morning and set aside until time to grill for dinner.
The Red Pepper Sauce recipe is http://recipes.aarp.org/recipes/ed-giobbis-sweet-red-pepper-sauce-for-pasta