This is more than just a recipe blog. I am not a chef. I am not a nutritionist, dietitian, or anything else. I am a mom of a 4 year old daughter with celiac disease, wife of a Crossfit junkie, and healthy food lover. I love learning about and cooking new, healthy and delicious gluten free food. This is simply me sharing the ways I take care of my family by being aware and mindful of the food I feed them and as a result making lots of {Gluten Free Love} by Melissa.
I recently made this dinner for a friend who’d just had a baby. All of my kids were colicy babies and the best remedy for their upset, gassy tummies was fennel. Rubbing some fennel essential oil onto their tummy helped a lot, but I’ve always had to be careful about what I eat. I hope my friend and her adorable new little guy had a very peaceful evening after this mild dinner.
1 – 13 oz. box gluten free penne noodles
2 large chicken breasts, cut into strips
1 tbsp. extra virgin olive oil
2 tsp. fennel seeds
1 garlic clove
salt and pepper to taste
juice from one lemon
5-6 mini crimini mushrooms, sliced
2 celery stocks, diced
3 green onions
1 cup chicken stock
2-3 rosemary sprigs, or 2 tsp dried
4-5 thyme sprigs, or 1/2 tbsp dried
2 parsley stems
5-6 basil leaves
lemon zest
1 cup frozen peas
Parmesan cheese
Cook pasta in salted water according to box. Pull out frozen peas and let them thaw on the counter. Heat olive oil in large skillet. Add fennel seeds and garlic until they sizzle. Drop the chicken in. Salt, pepper and add lemon juice (or you could just use the Lemon & Pepper seasoning if you want). When chicken’s browned on the outside and mostly done remove from pan and set aside. Throw in the mushrooms and celery and let them cook 3-4 minutes until celery softens (you may have to add more olive oil). Pour in the stock, onions, herbs and return the chicken. Let simmer about 5 minutes while you drain the pasta. Pour hot penne into skillet and toss, adding more olive oil, salt and pepper. zest the lemon into pasta, add the peas and toss again. Top with grated Parmesan cheese.
*Fennel is a natural tummy soother and gas-reliever. As most nursing mom’s know, what you eat effects your milk and subsequently your baby. I used to actually put fennel seeds in a tea ball, steep in hot water and drink for maximum potency while I was nursing. It made a HUGE difference for my fussy babies.
*Fennel sort of has a mild black liquorish flavor and if you’re not a fan of black liquorish (I’m not either) don’t be turned off. Combined with this light and lemony pasta and chicken dish your taste buds and tummy will both love it.
