I came up with this while making my crepes this morning. The flavors are a little reminiscent of a treat I had in Mumbai at a chain called “Tibs”. I used the remaining chicken from last night’s roast, a few button mushrooms left in the bottom of the crisper along with some sweet onion, and a couple of tablespoons of sour cream. The idea is to really load up on carbohydrates in this meal, so there isn’t too much fat or protein, just enough to slow down digestion and bump up the flavor. This is a great little dish and takes minutes to whip up. It’s also a great way to clear out the fridge of any leftovers. Enjoy!
What you will need…
4 cup cooked kamut spaghetti
drizzle olive oil
1 Tablespoon ghee
1/4 sweet onion, small dice
6 button mushrooms, sliced
1 1/2 cup shredded left-over chicken
1 Tablespoon Garam Masala spice
2 Tablespoons sour cream
salt to taste
Cook the spaghetti according to the package, drain, (reserve about 1/4 cup cooking water for the sauce), toss with the olive oil and set aside. Meanwhile, get a saucepan hot with the ghee, and then add the onion, cooking over med-high heat for 2 minutes until the onion softens. Add the mushrooms and brown nicely, stirring only once or twice to bring out the color without sticking to the pan. Add the rest of the ingredients, and add some of the reserved pasta water if necessary to create a nice consistency, (you should be able to coat the back of a spoon, called a nappe, so not too thick and not too runny). Voila, your meal is complete! I like to control the portions, and I made this for myself and my boy-friend, so I put 1/2 cup of the pasta into a container, topped with about 2 healthy tablespoons of the sauce and left him the rest. Carb meal 2 is ready to go. I’ll enjoy this after my back-to-back evening Bikram classes…
