This is one of my moderate salicylate recipes with hidden vegies – in this case zucchini. Most of the salicylates in zucchini is in the skin, so peeling it makes the level of salicylate moderate, and it also easier to hide in a creamy sauce. Oscar still pulled out a few “yucky bits”, but ate many more. The original recipe for rigatoni with zucchini and cheese came from the Better Health Channel.
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| Chicken and Zucchini Pasta |
Chicken and Zucchini Pasta (Moderate Salicylates, Low Glutamates, Moderate Amines)
- 1 tablespoon sunflower oil
- 1 medium leek, finely chopped
- 1 tspn crushed garlic
- 2 small zucchinis, peeled and grated
- 400g pasta of choice
- 1/2 cup skim evaporated milk
- 125g smooth ricotta cheese
- 1/2 cup reduced fat cheese, grated
- 500g chicken, diced
- Heat the oil in a frying pan and gently fry garlic and chicken until chicken is cooked through. Add the leek and zucchini and cook for another 2 to 3 minutes.
- Cook the pasta as per the directions on the packet. Drain well.
- Beat together the evaporated milk and ricotta until smooth. Add to the chicken mixture and stir until the mixture comes almost to the boil.
- Add the cheese and continue stirring until the cheese melts.
- Add to the pasta and toss well. Serve immediately.
