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Saturday, September 3, 2016

Spaghetti With A Twist


When cooking for my family that has allergic reactions to favorite foods. I must change up how I make them. Spaghetti is not only a cheap and easy meal to make. It is normally made with a tomato sauce. I am allergic to tomato's. If I eat anything with tomatoes, I get blisters on my lips, inside my mouth and my throat. It doesn't feel good.

Two ingredients my family can agree on is mushrooms and broccoli. I took it up upon myself to make a creamy white sauce and added the two vegetables in it.

I have to say it is rather tasty. If I had to rate this dish from one to five. Five being the highest rated. I would rate it a five. 

Why? 
This was a new dish. Each of my family member ate everything on their plate. They loved this dish. This is not common in my family. Usually someone is complaining about something. This dish will be added in to my family's routine of favorite dishes.


4 cups of cubed chicken
1 jar of Ragu Alfredo sauce

1 package of mushrooms

4 cups of broccoli

3 cups of water

2 teaspoon of cornstarch (optional)
1 teaspoon of chicken stock
1/4 teaspoon sea salt
1/2 teaspoon ginger
1 package of spaghetti

While the spaghetti noodles is cooking. I use a big sauce pan to prepare the mushroom and broccoli sauce. I start by adding the broccoli. I use frozen broccoli. I added the mushrooms and cubed chicken. I add in the jar of Ragu Alfredo sauce. Mix all together. Than add the 3 cups of water, sea salt, ginger and chicken stock. If the sauce is too thin. I add the cornstarch. I mix well. I bring it to a slow boil for 10 minutes.




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Photos taken by and © belongs to Sandy KS aka rusty2rusty.

1 comment :

  1. I've made a homemade Alfredo sauce with broccoli before, but never tossed in ginger or chicken stock. I'm going to try this. I love that you're thinning the sauce with water and chicken seasoning, rather than milk. It will also easily adapt to be gluten free. THANKS.

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