We have been having beautiful weather. The sun has been so bright and the sky cloudless. Nevermind that the temperature has hovered close to -30C/-22C. After a long stretch of gray winter colors and clouds, I could not resist. I put on snowshoes since my ski boots were being used by one of the kids and walked across the lake. No one else was out on the lake right then, and it was just me and the vast space and the tracks of a skiier from earlier in the morning.
With everyone hungry and rosy cheeked lunch needed to be quick. This avocado pasta with the chicken wok has many nutrients slipped in that the kids didn’t even notice.
400 g/14 oz whole grain pasta
cooked according to directions on the package.
400 g/14 oz chicken breast cut into strips
1 large onion
1 clove of garlic minced
2 stalks of celery
1 head of broccoli cut into bite size pieces
1 head of cauliflower cut into bite size pieces
juice of one lemon
4 tablespoons soy sauce
1 tsp freshly ground chili pepper
freshly ground black pepper
0.8 dl/ 1/3 c sesame seeds
Sautée the onions and celery in olive oil. Next add the chicken and after a few minutes add the soy sauce, lemon juice, black pepper and chili pepper.
When the chicken is done move it away from direct heat and add the cauliflower, broccoli and sesame seeds. Sautée for a few more minutes. Serve on top of the avocado pasta.
For the avocado pasta, mash 1-2 avocados and mix with a couple tablespoons of lemon juice and some salt and pepper to taste. Mix with the cooked pasta.