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Mid-East Chicken and Pasta Recipe

½ chicken roaste
Olive oil spray
1 TB garlic powder
4 TBS olive oil
1 medium onion chopped coarsely
4 cloves of garlic chopped coarsely
1TB paprika
4 oz petite green peas
Water to cover
½ teaspoon of saffron
Salt and pepper to taste *
½ pkg of pasta

Spray chicken with olive oil spray and coat with 1 TB of garlic powder and ¼ tsp of the saffron. Roast until cooked. Cool, skin, debone and set aside.

In a saucepan, cook pasta according package directions. Drain and set aside.

In another saucepan big enough to hold the chicken and pasta, sauté the onions, garlic, paprika and saffron in olive oil. Add peas and cook according to package directions. Add salt and pepper plus the chicken and pasta. Mix thoroughly and serve. ENJOY!

NOTE: Never cook with ground black pepper. It lodges in the liver and creates problems. Always add ground black pepper after cooking. You can cook with whole black peppercorns that can be removed from the recipe when ready to serve.

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